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1
In a food processor, pulse the flour with the sugar and salt.
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2
Add the butter and pulse until the mixture resembles coarse meal.
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3
Transfer to a bowl and stir in the ice water.
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4
Knead the dough 2 or 3 times, then divide in half and pat each half into a 6-inch disk.
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5
Wrap the disks separately in plastic wrap and refrigerate for 1 hour.
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6
On a lightly floured surface, roll out 1 pastry to an 11-inch round.
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7
Fit the pastry into a deep 9-inch pie plate.
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8
Trim the overhang to 1/2 inch, fold the edges under and crimp decoratively; refrigerate.
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9
Repeat with the remaining disk.
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10
Preheat the oven to 375.
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11
Line the bottom of the oven with foil in case of spills.
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12
Divide the pecans evenly between the pie shells.
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13
In a large bowl, combine the eggs, egg yolks, vanilla and salt.
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14
Whisk in the brown sugar and butter until smooth.
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15
Whisk in the corn syrup.
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16
Pour the filling over the pecans, pressing them down with a spoon to coat them with the syrup.
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17
Bake in the center of the oven for 15 minutes.
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18
Lower the oven temperature to 300 and bake for about 1 hour, or until the crusts are golden and the filling is puffed and beginning to crack around the edges; it should still be slightly jiggly.
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19
Let the pies cool on a rack, then serve.
