Country Pecan Pie

What's the secret to Country Pecan Pie? A pecan pie defined by layers and layers of crispy pecans bathed in a rich, buttery toffee, surrounded by a crisp crust, are you with me? This pecan pie is a taste of going back home–a little country jewel from Bijouxs.
Makes one 9 inch pie

For the crust:
(Makes 2 pie crusts)

3 cups all purpose flour
2 teaspoons kosher salt
14 tablespoons unsalted butter, cut into 1/2 inch cubes, well chilled
1/2 cup ice water

Place the flour, salt and butter in a food processor, pulse just until pea-size crumbles form, turn into a large bowl; or using a hand pastry blender in a large bowl, blend flour, salt and butter until pea-size crumbles form. Add ice water, a bit at a time, just until the pastry dough comes together to form a large ball. Turn the dough out onto a floured board and form into a disk, wrap in plastic and refrigerate at least 30 minutes, or overnight.

Cut the dough in half. (Wrap and freeze one half for use later) Roll dough out on a floured board into a circle at least 1 inch larger than the pie pan. Roll the dough halfway around the rolling pin and lift, gently centering the dough into the pan. Trim the dough to 1/2 inch larger than the pan. Fold the edge under and crimp using your fingers or create a cross hatch using the tines of a fork. Lightly prick bottom crust all over with a fork. Refrigerate 30 minutes before baking.

For the filling:
6 tablespoons unsalted butter
1 1/4 cups light brown sugar, packed
3/4 cup light corn syrup
2 teaspoons vanilla extract
pinch of salt
3 large eggs, lightly beaten
2 cups pecan halves

Preheat oven to 350 degrees with a baking sheet pan on the middle rack.

Melt butter in a small, heavy saucepan over medium heat. Add brown sugar and whisk together until smooth, about 2 mintues. Remove from heat and whisk in corn syrup, vanilla and salt. Lastly, whisk in lightly beaten eggs.

Place pecans in the chilled pie shell and pour the filling mixture evenly over the pecans. Bake on the preheated sheet pan until the filling is set, about 50 minutes.

COOK'S NOTES: I prefer using a pâte brisée (unsweetened pie crust) due to the sweet nature of the filling, or substitute your favorite pie crust recipe.