By Rian Handler
For the Crust
1 1/2 c. all-purpose flour
1/2 c. unsalted butter, cut into 1/2″ pieces
1 tbsp. granulated sugar
1/4 tsp. kosher salt
1/2 tbsp. apple cider vinegar
4 tbsp. ice water (or more, if needed
For the Filling
Cooking spray, for pie dish
6 tbsp. unsalted butter
3/4 c. packed light brown sugar
1 c. corn syrup
1 tbsp. pure vanilla extract
1/2 tsp. kosher salt
3 large eggs, beaten
2 c. Pecan halves
Vanilla ice cream, for serving
Make the crust: Place flour and butter into freezer for 30 minutes before starting crust process.
In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.
Turn dough onto a lightly floured surface, form into a ball, and flatten into a disk (making sure there are no/minimal cracks).
Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.
Make the filling: Preheat oven to 425F and lightly grease a 9″-x-1.5″ pie dish with cooking spray.
Meanwhile, on a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit, making sure there are no air bubbles. Trim edge to 1” and tuck overhang under itself. With a fork, lightly prick bottom of crust and decoratively score edges. Refrigerate 30 minutes or freeze 10 minutes.
Line crust with parchment paper and fill with dried beans or pie weights. Bake 10 minutes, then remove parchment and weights. Reduce heat to 350F.
Meanwhile, in a small saucepan over low heat, melt butter. Whisk in brown sugar until smooth and remove from heat. Whisk in corn syrup, vanilla, salt, and beaten eggs.
Scatter pecan halves into pie crust and pour over sugar mixture. Mix gently with a spoon to coat nuts and evenly disperse.
Lightly place foil over top of pie and bake 30 minutes, then remove foil and bake until filling is puffed, only slightly wobbly, and crust is golden, 35 minutes more.
Cool completely on a wire rack before slicing and serving.
Serve topped with vanilla ice cream.