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1
For the Pie Shell: Sift the flour and salt into a mixing bowl.
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2
Using the large holes on a hand grater, grate the cool butter into the flour mix.
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3
Lightly blend the butter and flour mix with your fingertips till the texture resembles coarse meal.
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4
Be careful not to overwork the dough.
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5
Add in the water and blend till thoroughly incorporated.
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6
Form the dough into a ball and place it on a floured cutting board.
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7
Roll out the dough, adding flour as necessary, to 1/8-inch thick.
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8
Place a 9-inch pie pan face down on the dough and cut it to fit the pan, leaving a border of about 1 inch.
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9
Line the pan with dough, crimp or possibly trim the edges and refrigerate30 min till ready to use.
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10
For Assembly: Heat the oven to 350 degrees.
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11
Roast 1/2 c. of pecans till browned, 6 to 8 min.
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12
Grind them in a food processor till grnd; set aside.
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13
In an electric mixer with a wire whisk attachment, beat the Large eggs on high speed till frothy, about 1 minute.
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14
Add in the sugar, corn syrup, butter, vanilla, salt and grnd pecans.
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15
Beat the mix on medium speed till well blended.
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16
Stir in the remaining c. of pecan pcs.
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17
Pour the filling into the Pie Shell.
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18
Bake at 350 degrees for 40 min.
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19
Reduce the temperature to 325 degrees and bake the pie till the filling is browned on top and the crust is a light golden, 35 to 40 min.
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20
Cold the pie at room temperature 1 hour before serving.
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21
This recipe yields 6 to 8 servings.
