Pecan Pie Recipe

Make pastry dough

In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 tsp salt, and 1/2 tsp granulated sugar. Add 6 tablespoons cold cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 strokes).

Add liquid and chill

Mix 3 tablespoons ice water with 1/2 teaspoon apple cider vinegar. Drizzle the mixture over the flour-butter and gently toss with a fork until the dough just comes together when pressed. Add a splash more water, 1 teaspoon at a time, if needed — dough should hold but not be sticky. Form into a disk, wrap tightly in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Roll and fit

On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8-inch thick. Gently transfer to a 9-inch (23 cm) pie pan, easing it into place without stretching. Trim the overhang to about 1/2 inch, fold under and crimp the edge decoratively. Refrigerate the fitted crust for 15 minutes while oven preheats to 350°F (175°C).

Blind bake (optional for a firmer crust)

Line the chilled crust with parchment and fill with pie weights or dried beans. Bake for 12 minutes, remove weights and parchment, then bake 5 minutes more until the crust is just set and starting to turn light golden. If you prefer an unbaked shell, you can skip blind baking and bake with filling as directed.

Prepare filling

While the crust chills or during the blind-bake, whisk together 3 large eggs in a large bowl until slightly frothy. Add 1 cup light corn syrup, 3/4 cup packed light brown sugar, 2 tablespoons melted unsalted butter, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt. Whisk until smooth and sugar is mostly dissolved (about 1 minute).

Add pecans

Stir 1 1/2 cups coarsely chopped pecans into the syrup-egg mixture until evenly distributed.

Assemble pie

If you blind-baked the crust, reduce oven temperature to 350°F (if it was higher). Pour the pecan filling into the prepared pie shell, smoothing the top. Arrange 1/2 cup pecan halves over the surface in a decorative pattern if desired.

Egg wash

In a small bowl, beat 1 egg with 1 teaspoon cold water to make an egg wash. Brush the exposed crust edge lightly with egg wash, taking care not to drip onto the filling.

Bake the pie

Place the pie on the center rack of the preheated 350°F (175°C) oven. Bake until the filling is set but still slightly jiggly in the center — about 50–60 minutes. If the crust edge browns too quickly, cover it with foil or a pie shield after 30–35 minutes.

Cool and serve

Remove pie from oven and cool on a wire rack for at least 2 hours (preferably 3) to allow the filling to fully set. Serve at room temperature or gently warmed with whipped cream or vanilla ice cream.