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1
Preheat the oven to 350 degrees.
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2
Sift the flour and salt into a mixing bowl.
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3
Using the large holes of a hand grater, grate the butter into the mixing bowl with the flour mixture.
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4
Lightly blend the butter and flour mixture with your fingertips until the texture is like coarse cornmeal.
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5
Be careful not to overwork the dough.
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6
Add the ice water and blend until thoroughly incorporated.
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7
Form the dough into a ball and place it on a floured cutting board.
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8
Roll out the dough, adding flour as necessary, to 1/8-inch thick.
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9
Place an 8 1/2-inch pie pan face down on the dough and cut the dough to fit the pan, leaving a border of about 1-inch.
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10
Line the pie pan with the dough, trim the edges, and refrigerate until ready to use.
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11
In an electric mixer with the wire whisk attachment, add the eggs and beat on high speed until frothy, about 1 minute.
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12
Add the sugar, corn syrup, butter, vanilla, salt, and ground roasted pecans.
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13
Beat on medium speed until well blended.
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14
Stir in the pecan pieces.
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15
Pour the filling into the pie shell.
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16
Bake in a preheated 350 degree oven for 40 minutes.
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17
Reduce the heat to 325 degrees and bake until the filling is browned on top and the crust is light golden brown, 35 to 40 minutes.
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18
Remove from the oven and cool at room temperature for 1 hour before serving.
