Maple Pecan Pie

Combine flour, salt and sugar. Add the pieces of butter and use your hands to squish them with the flour. The trick is to still have lumps of butter. This will melt while baking forming flakes in the crust.

Add ice water teaspoon by teaspoon, until all the flour comes together. DON’T KNEAD. Once it all comes together, form a ball.

Flatten it into a disk, cling wrap, and keep it in the freezer for 20-30 minutes. You want to keep those butter pieces intact as much as possible before baking.

Take the pie dough out of the fridge and roll it out to a 12 inch circle. Transfer it to the pie pan and make sure the dough lines the pan. Crimp and cut off the edges.

To prevent it from over inflating during baking, poke some holes in there with a fork.

Preheat the oven to 350 F.

In a large bowl, mix all the ingredients (eggs, maple syrup, brown sugar, vanilla extract, cinnamon, butter and salt) except the pecans.

Arrange the pecans neatly in the pie and pour the filling all over it.

Bake the pie for 60 minutes. I normally find that the edges of my crust tend to brown up a lot towards the end of my bake, so my recommendation is to cover up just the edges with a tin foil.