Classic Easy Southern Pecan Pie

To begin making the crust, blend the flour, butter, and salt together in a food processor until you get a crumbly texture. From my experience, smaller pieces of butter lead to a flakier crust.

Gradually add cold water, one tablespoon at a time, until the dough comes together — take care not to overwork the dough, as this could result in a tough pie crust.

Roll your dough into a ball, flatten it slightly, wrap it in plastic wrap and refrigerate for about 30 minutes. This refrigeration step is key for a flaky and delicious crust.

After the dough has chilled, preheat your oven to 350°F (175°C) and start working on your filling. Toss together the corn syrup, eggs, sugar, melted butter, vanilla extract, and pecans in a large bowl until fully combined.

Take your dough out of the fridge and roll it on a lightly floured surface into a 12-inch circle. With years of baking pies, I find that maintaining the dough chilled before rolling helps it retain its shape and makes the rolling process easier.

Transfer the dough to a 9-inch pie plate, gently press it down, and let the excess hang over the edge. Pour the pecan filling into the crust, and fold the overhanging dough inward, crimping the edge with your fingers.

When baking, I suggest using a pie shield or aluminum foil to cover the edges of the pie; this prevents the crust from burning, a mistake I've encountered before. Bake for 60-70 minutes, or until the crust is golden and the filling has set.

Allow the pie to cool on wire rack before serving. This allows the filling to settle and makes slicing easier. Enjoy it warm, or store it for later - this pie also tastes great at room temperature or even chilled.