Pecan Pie

Make the crust: In a large bowl, whisk together the flour and salt. Add the cold cubed butter and use a pastry cutter (or your fingertips) to work it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in the ice water one tablespoon at a time, mixing with a fork until the dough just comes together.

Chill the dough: Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days). This rest allows the gluten to relax and makes the dough easier to roll.

Roll and fit: On a lightly floured surface, roll the dough into a 12-inch circle. Carefully transfer to a 9-inch pie dish. Trim the edges to leave a 1-inch overhang, then fold under and crimp decoratively. Prick the bottom with a fork and refrigerate for 30 minutes.

Preheat: Position a rack in the lower third of your oven and preheat to 350°F (175°C). Place a baking sheet on the rack below to catch any drips.

Make the filling: In a large bowl, whisk together the corn syrup, brown sugar, and melted butter until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla and salt.

Arrange the pecans: Spread the pecan halves evenly over the bottom of the chilled pie crust. Slowly pour the filling over the pecans—they'll float to the top and arrange themselves beautifully.

Bake: Bake for 50-55 minutes, until the filling is set around the edges but still slightly jiggly in the center (like Jello, not liquid). If the crust or pecans are browning too quickly, tent loosely with foil.

Cool completely: Let the pie cool on a wire rack for at least 2-3 hours before slicing. This is crucial—cutting too soon means a runny mess. The filling needs time to set up properly.

Serve: Slice with a sharp knife dipped in hot water (wipe between cuts). Serve at room temperature or slightly warm, with a dollop of whipped cream or a scoop of vanilla ice cream. A pinch of flaky sea salt on top takes it to the next level.