• Prepare a 9.5-inch | 24 cm round baking pan like you would usually do and set aside. NOTE: For this recipe, I used my Pyrex Glass Pie Plate placed on top of a medium perforated baking sheet. Set aside.

FLAKEY PIE DOUGH PREPARATION

• In a mixing bowl, whisk the all-purpose flour together with the granulated sugar and sea salt.
  8.82 oz all-purpose flour, 2.12 oz granulated sugar, 1/4 tsp sea salt
  
• Cut in the cold butter until the mixture resembles coarse, pea-sized crumbs.
  5.29 oz butter
  
• Add the ice cold water, and gently fold the mixture until mostly combined.
  2.82 oz spring water
  
• Move the dough to your workstation and knead it a few times until it all comes together. 

  Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic bag and refrigerate for at least 1 hour.
  

AFTER 1 HOUR...

• On a lightly floured surface, roll the dough into a 12-inch circle.

  Transfer the dough to the prepared baking pie plate.
  
• Use a simple fork or thumb-and-forefinger technique to create a classic texture, while additional dough can be cut into shapes, braided, or woven for more elaborate designs.

  Return the pie plate to the fridge to chill while preparing the filling.
  
• Adjust oven rack to the lower third position and preheat oven to 350℉/180℃.

PECAN PIE FILLING PREPARATION

• In a mixing bowl, whisk the eggs together with the dark corn syrup, light brown sugar, melted butter, vanilla bean paste, sea salt, and ground cinnamon until combined.
  3 eggs, 10 oz dark corn syrup, 3.53 oz light brown sugar, 1 1/2 tsp vanilla bean paste, 1.98 oz butter, 1/2 tsp sea salt, 1/2 tsp ground cinnamon
  
• Spread pecans evenly inside pie crust. NOTE: You can use a mix of chopped pecan and halves ; here I used only halves.
  8.82 oz pecans
  
• Brush the crust with the egg wash (egg yolk + milk).

  Pour the filling over the pecans.

  NOTE: The pecans will come back floating on top of the batter ; that's the beauty of the pecan pie!
  

BAKE!

• Bake for 50-55 minutes at 350℉/180℃. (Every oven heats differently, monitor your pie from 45 minutes). It is ready when the center has a slight, gentle jiggle, but the edges are set and puffed. If using a thermometer, the temperature in the center of the pecan pie should be about 200℉ | 90℃.

  NOTE: After the first 20 minutes of bake time, you can place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly.
  
• Once your Classic American Pecan Pie is out of the oven, place it on a wire rack to cool completely. The pie filling will settle as it cools, about 3 to 4 hours.

  Slice and serve pie at room temperature or warm. Top with whipped cream or ice cream. Enjoy! Autumn Leaves & Pumpkins Please!

  NOTE: Cover and store leftovers at room temperature for 1–2 days or in the refrigerator for 4–5 days.