Pecan Pie

Method

1. 1Make pie crust: pulse flour and salt in a food processor. Add cold butter and pulse until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter. Drizzle in ice water one tablespoon at a time, pulsing just until the dough comes together. Flatten into a disc, wrap and refrigerate for 1 hour.
2. 2Roll dough on a floured surface into a 30cm circle. Transfer to a 23cm pie dish, pressing into the edges. Trim and crimp the edges. Refrigerate for 30 minutes. Preheat oven to 175°C (350°F).
3. 3Blind bake the crust: line with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights, brush with egg wash, bake 5 more minutes. The crust should be set and very lightly golden.
4. 4Make filling: whisk eggs, corn syrup, brown sugar, melted butter, vanilla, bourbon (if using) and salt until smooth and well combined.
5. 5Arrange pecan halves in an even layer in the pre-baked crust — face them up and fill every gap. Pour the filling slowly over the pecans. The pecans will float to the top and form the characteristic pattern.
6. 6Bake for 45–50 minutes until the filling is set around the edges but has a slight wobble in the center — it will firm up as it cools. If the crust edges brown too quickly, cover with foil strips.
7. 7Cool completely on a wire rack for at least 2 hours before slicing — the filling needs time to set fully. Serve with softly whipped cream or a scoop of vanilla ice cream.