Southern Pecan Pie II

Recipe View Prepare the Pie Crust: In a large bowl, whisk together 1 1/2 cups flour, 3 tablespoons sugar, and 1/2 teaspoon salt. Cut in 1/2 cup chilled, diced butter until the mixture resembles coarse crumbs. (10 minutes)

Recipe View Bind the Dough: In a small bowl, whisk together the egg yolk and ice water. Gradually add this mixture to the flour mixture, stirring until it just comes together to form a ball. (5 minutes)

Recipe View Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This allows the gluten to relax and prevents the crust from shrinking during baking. (1 hour - overnight)

Recipe View Preheat and Prepare: Preheat your oven to 450 degrees F (230 degrees C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Gently transfer the dough to a 9-inch pie plate, trim the edges, and crimp decoratively. (15 minutes)

Recipe View Arrange Pecans: Spread 1 1/2 cups of pecan halves evenly across the bottom of the prepared pie crust. (5 minutes)

Recipe View Make the Filling: In a large bowl, whisk together 3 eggs, 1 cup light corn syrup, 3/4 cup sugar, and 2 tablespoons flour until smooth. Stir in 3 tablespoons melted butter, 3 tablespoons milk, and 1 teaspoon vanilla extract. (10 minutes)

Recipe View Pour and Bake: Pour the filling evenly over the pecans in the pie crust. (2 minutes)

Recipe View Initial Bake: Bake in the preheated oven at 450 degrees F (230 degrees C) for 10 minutes. This initial high heat helps to set the crust. (10 minutes)

Recipe View Reduce Heat and Finish: Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 40 to 50 minutes, or until the filling is set and the crust is golden brown. If the crust starts to brown too quickly, you can cover the edges with foil. (40-50 minutes)

Recipe View Cooling: Let the pie cool completely on a wire rack before serving. This allows the filling to set fully. (2-3 hours)