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1
For the dough: Combine the flour, pecans, sugar and salt in the bowl of a food processor fitted with a metal blade.
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2
Pulse until combined, and then add the butter and pulse until the mixture resembles yellow cornmeal mixed with bean-size bits of butter, about 10 pulses.
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3
Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine.
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4
(If the dough is very dry add up to 1 tablespoon cold water.)
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5
Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
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6
Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
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7
Roll the dough out with a rolling pin on a lightly-floured surface into a 12-inch circle about 1/8-inch thick.
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8
Transfer the dough to a 9-inch pie pan and trim the edges, leaving about 1 inch extra hanging over the edge.
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9
Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim.
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10
Flute the edge as desired.
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11
Freeze the pie shell for about 30 minutes.
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12
Meanwhile for the filling: Preheat the oven to 350 degrees F. Mix together the pecans, syrup, dark brown sugar, light brown sugar, melted butter, vanilla and salt in a large bowl.
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13
Whisk the beaten eggs into the filling until smooth.
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14
Put the pie shell onto a baking sheet and pour in the filling.
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15
Bake on the lower oven rack until the edges are set but the center is still slightly loose, 40 to 45 minutes.
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16
(If the edges get very dark, cover them with aluminum foil halfway through baking.)
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17
Cool the pie on a rack, and then serve slightly warm or at room temperature.
