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1
Make the crust: Put the flour in a large bowl and cut in the cold butter with your fingers until the mixture forms coarse crumbs.
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2
Whisk 1/3 cup ice water and the egg yolk in a liquid measuring cup.
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3
Make a well in the center of the flour mixture and pour in the yolk mixture.
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4
Gradually stir the flour into the well until a rough dough forms.
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5
Divide the dough in half and shape each half into a ball.
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6
Wrap separately in plastic wrap and refrigerate overnight.
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7
(You will need only 1 ball of dough for this pie; freeze the other ball up to 1 month.)
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8
Flatten 1 ball of dough on a lightly floured surface, then roll out into a 12-inch round, about 1/8 inch thick.
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9
Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers; set aside.
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10
Preheat the oven to 375 degrees F. Make the filling: Beat the butter and brown sugar in a large bowl with a mixer on medium speed until creamy, about 5 minutes.
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11
Beat in the eggs, one at a time, until combined.
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12
Beat in the corn syrup and rum until combined.
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13
Stir the pecans into the filling with a rubber spatula, then pour into the prepared crust.
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14
Bake the pie until the crust is golden brown and the filling is bubbling, about 1 hour (cover with foil if the filling is getting too dark).
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15
Transfer to a rack and let cool completely.
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16
Photograph by Devon Jarvis
