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1
Make the crust: In a mixer fitted with paddle attachment, combine flour, salt and white sugar at low speed.
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2
Add butter and mix until pea-size lumps form.
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3
Raise the speed to medium-low and add 1/2 cup ice water in a slow, steady stream, mixing just until dough holds together.
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4
To test, pinch a small amount of dough.
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5
If it is crumbly, add more ice water, one tablespoon at a time.
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6
Shape dough into a ball and wrap it loosely in plastic, then roll it into a disk.
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7
Refrigerate at least one hour, or up to 3 days, before rolling.
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8
(Dough can be frozen for up to a month.)
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9
Open a 10-inch springform pan, flip the bottom over so the outside surface faces in, then close.
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10
This will make removing the pie easier when it is done, by preventing the dough from sinking into the pans crease.
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11
On a lightly floured surface, roll chilled dough into a circle 16 inches in diameter.
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12
Lift it and let it settle into pan, fitting the dough down into the edges.
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13
Press the sides firmly against pan and pinch around the top rim.
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14
Trim dough with kitchen scissors so it hangs over the rim by one inch, reserving excess.
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15
Refrigerate in pan until very cold and firm, at least 45 minutes.
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16
Heat oven to 400 degrees.
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17
Prick bottom of dough with a fork.
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18
Lay a piece of parchment or wax paper in pan, then a piece of aluminum foil.
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19
Fill foil lining with dried beans to top of pan.
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20
Bake 15 to 25 minutes, until the sides of the crust have set and turned a light golden brown.
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21
Remove from oven and lift out the beans, foil and parchment.
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22
Patch any holes with reserved dough, pressing firmly.
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23
Bake 10 to 15 minutes more, until golden brown.
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24
Let cool at least 30 minutes before filling.
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25
Fill the pie: Heat oven to 325 degrees.
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26
In a bowl, whisk together the eggs, brown sugar, melted butter, molasses, corn syrup, vanilla, salt and rye or bourbon.
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27
Place baked pie shell, still in the pan, on a sheet pan.
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28
Gently pour in the filling.
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29
Sprinkle chopped pecans evenly over surface.
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30
Working from outside in, arrange pecan halves in concentric circles, without overlapping, until entire surface is covered.
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31
(Use only as many as needed.)
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32
Bake 50 to 60 minutes, just until filling is firm and a wooden skewer comes out clean when inserted into center.
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33
(Do not worry if the overhanging crust becomes very dark brown.)
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34
Let cool completely.
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35
Use a serrated knife to saw off all overhanging pie crust.
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36
Carefully remove outer ring of pan.
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37
Slice with a large, very sharp knife and serve with whipped cream.
