Ingredients:

  • 1 ¼ cups All-purpose flour
  • 1 teaspoon Granulated sugar (for dough)
  • ½ teaspoon Fine sea salt (for dough)
  • 8 Tablespoons Unsalted butter, cut into ½-inch cubes (very cold)
  • 3 – 5 Tablespoons Ice water
  • 1 ½ cups Pecan halves (lightly toasted)
  • 4 Tablespoons Unsalted butter (for filling, melted and cooled)
  • ½ cup Dark corn syrup
  • ¼ cup Pure maple syrup (Grade A Dark)
  • ½ cup Light brown sugar, packed
  • ¼ cup Granulated sugar (for filling)
  • 3 Large eggs (lightly beaten)
  • 1 teaspoon Vanilla extract
  • ¼ teaspoon Fine sea salt (for filling)
  • 1 Tablespoon Bourbon or dark rum (optional)

Instructions:

  1. Combine Dry Ingredients: Whisk the flour, 1 teaspoon of sugar, and ½ teaspoon of salt in a large bowl.
  2. Cut in the Butter: Using a pastry cutter or your fingertips, quickly work the cold butter cubes into the flour mixture until the butter resembles pea-sized pieces.
  3. Add Water: Gradually stream in the ice water, mixing until the dough just comes together. Do not overmix; the dough should look shaggy.
  4. Form and Chill: Shape the dough into a 1-inch thick disk, wrap tightly in cling film, and refrigerate for a minimum of 60 minutes.
  5. Roll and Fit: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer the dough to the 9-inch pie dish. Trim and flute the edges decoratively.
  6. Second Chill: Place the pie dish into the freezer for 15 minutes. Preheat the oven to 375°F (190°C).
  7. Dock and Weight: Line the chilled crust with parchment paper, allowing an overhang. Fill the liner with pie weights (or dried beans/rice).
  8. Initial Bake: Bake for 15 minutes. Remove the weights and parchment liner. Finish Blind Bake: Return the crust to the oven for an additional 5-8 minutes, until the base appears dry and lightly golden. Reduce oven temperature to 350°F (175°C).
  9. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, corn syrup, maple syrup, brown sugar, granulated sugar, beaten eggs, vanilla extract, and ¼ teaspoon of salt until smooth and uniform. Stir in the optional bourbon, if using.
  10. Assemble Filling: Reserve 18-20 of the nicest pecan halves for decoration. Fold the remaining pecans into the filling mixture.
  11. Fill and Decorate: Pour the liquid filling into the pre-baked pie shell. Arrange the reserved whole pecan halves neatly on top in concentric circles.
  12. Initial Bake (High Heat): Bake at 350°F (175°C) for 20 minutes. If the edges of the crust are browning too quickly, loosely cover the edges with a foil ring.
  13. Final Bake (Lower Heat): Reduce the oven temperature to 325°F (160°C). Continue baking for 35–45 minutes more. The pie is done when the edges are set, but the centre still has a slight, gentle wobble.
  14. Cool Completely: Transfer the pie to a wire rack. Allow the pie to cool to room temperature (4 hours minimum) for the structure to fully set. Do not slice while warm.