Classic Pecan Pie with Flaky Crust

Why You’ll Love This Recipe

• Flaky, buttery single crust that stays crisp under a lush filling.
• Deep caramel flavor from brown sugar with classic corn syrup silkiness.
• Plenty of toasted pecans for crunch in every bite.
• Foolproof bake cues so the custard sets without cracking.

Grocery List

• Produce: None
• Dairy: Unsalted butter; large eggs
• Pantry: All-purpose flour; granulated sugar; fine sea salt; pecan halves; packed light brown sugar; light corn syrup; vanilla extract; apple cider vinegar (optional); ground cinnamon (optional); bourbon (optional)

Full Ingredients

Single-Crust Pie Dough

• 1 1/4 cups (150 g) all-purpose flour
• 1 tbsp granulated sugar
• 1/2 tsp fine sea salt
• 10 tbsp (140 g) unsalted butter, cold, cut into 1/2-inch cubes
• 3–4 tbsp ice water
• 1 tsp apple cider vinegar (stir into the ice water; optional)

Pecan Pie Filling

• 2 cups (200 g) pecan halves, divided (1 1/2 cups chopped, 1/2 cup left whole for topping)
• 1 cup (200 g) packed light brown sugar
• 3/4 cup (180 ml) light corn syrup
• 3 large eggs, at room temperature
• 1/4 cup (60 g) unsalted butter, melted and cooled slightly
• 1 1/2 tsp pure vanilla extract
• 1/2 tsp fine sea salt
• 1 tbsp all-purpose flour
• Optional: 1 tbsp bourbon; 1/4 tsp ground cinnamon

To Finish

• 1 large egg white, lightly beaten (for sealing par-baked crust; optional)
• Flaky sea salt, a pinch for serving (optional)

Step-by-Step Instructions

Step 1: Make the pie dough

In a large bowl, whisk together the flour, sugar, and salt. Sprinkle in the cold butter and cut it into the flour using a pastry cutter or fingertips until the largest pieces are pea-size with some flat flakes. Drizzle in 3 tablespoons of ice water (with vinegar, if using) and toss with a fork until the dough just clumps. Add the final 1 tablespoon of water only if needed. Gather into a disk, wrap tightly, and chill for 1 hour (or up to 2 days).

Step 2: Roll, fit, and chill the crust

On a lightly floured surface, roll the dough into a 12-inch circle (about 1/8 inch thick). Ease it into a 9-inch pie dish without stretching, letting excess hang over. Trim to a 1-inch overhang, fold under to build a rim, and crimp. Refrigerate 20 minutes or freeze 10 minutes to firm up.

Step 3: Par-bake the crust

Heat the oven to 400°F (200°C) with a rack in the lower-middle position. Line the chilled crust with parchment and fill to the top with pie weights or dried beans. Bake 15 minutes. Carefully remove the parchment and weights, then bake 5–7 minutes more until the bottom looks dry and just turning pale golden. For an extra-crisp base, brush the hot crust with a thin layer of beaten egg white and bake 2 minutes more. Transfer to a rack to cool slightly. Reduce the oven temperature to 350°F (175°C).

Step 4: Toast pecans and make the custard

Toast the pecan halves in a dry skillet over medium heat, stirring frequently, until fragrant and a shade deeper, 5–7 minutes. Cool briefly, then chop 1 1/2 cups and reserve 1/2 cup halves for decoration. In a medium bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla, salt, and flour (plus bourbon and cinnamon if using) until smooth and glossy. Try not to whisk in excess air.

Step 5: Assemble the pie

Scatter the chopped pecans evenly over the warm par-baked crust. Place the pie dish on a foil-lined baking sheet to catch any drips. Pour the custard over the nuts, then gently arrange the reserved pecan halves on top in a concentric pattern.

Step 6: Bake until just set

Bake at 350°F (175°C) for 45–55 minutes. The edges should be puffed and set, and the very center should wobble like gelatin when the pie is gently jiggled. If the crust browns too quickly, tent loosely with foil at the 30-minute mark. For a precise cue, the center should read 200–205°F (93–96°C) on an instant-read thermometer.

Step 7: Cool and serve

Cool the pie on a rack until completely set, at least 3 hours. Slice with a sharp knife; for the cleanest cuts, wipe the blade between slices. Serve at room temperature, with a pinch of flaky sea salt if you like.

Pro Tips

• Keep butter cold and water minimal for a tender, flaky crust.
• Par-baking and (optional) egg-white sealing prevent a soggy bottom.
• Bake until the center jiggles slightly; overbaking leads to cracking or a separated layer.
• Place the pie on a preheated baking sheet to help crisp the underside of the crust.
• Measure sweeteners by weight when possible for consistent results.

Variations

• Chocolate-Bourbon Pecan Pie: Add 1/2 cup (85 g) chopped dark chocolate to the crust before the chopped pecans; include the 1 tbsp bourbon.
• Maple Pecan Pie: Replace 1/2 cup (120 ml) of the corn syrup with pure maple syrup; add 1/2 tsp maple extract if desired.
• Toasted-Cinnamon Pecan Pie: Use the optional 1/4 tsp cinnamon and add a pinch of nutmeg for warm spice.

Storage & Make-Ahead

Pie dough can be refrigerated up to 2 days or frozen up to 3 months. The par-baked crust can be wrapped and held at room temperature for 1 day. The baked pie keeps, covered, at cool room temperature for 2 days or refrigerated up to 4 days; bring to room temperature before serving. To refresh, warm slices at 275°F (135°C) for 10–12 minutes. Freeze whole or sliced, well-wrapped, for up to 2 months; thaw overnight in the refrigerator, then bring to room temperature.

Nutrition (per serving)

Approximate for 1/8 pie: 620 calories; 38 g fat; 66 g carbohydrates; 6 g protein; 3 g fiber; 230 mg sodium. Values will vary based on brands and portion size.