• 4 tablespoons unsalted softened butter
• 1 cup sugar
• 1 tablespoon flour
• 1 cup light corn syrup
• 1/2 cup dark corn syrup
• 1/4 teaspoon salt
• 4 large eggs
• 1 1/4 cups pecan halves
• 2 teaspoons vanilla extract

In electric mixer cream the butter and add the sugar and flour.  Cream until fluffy.

Add both syrups and the salt, beat until smooth.

Add the eggs, one at a time, beating well after each addition.

Fold in the pecans and vanilla. Pour into the pastry shell.

Bake in a preheated 350 °F.  oven for 1 hour to 1 hour and 10 minutes or until puffed and golden. 

The Pastry:

• 1 1/2 cups unbleached flour
• 1/2 teaspoon salt
• 1 large egg yolk
• 1 stick (4 ounces) very cold unsalted butter, cut into 8 pieces
• 4 to 5 tablespoons ice water

In the food processor with the steel blade process together the flour, salt, egg yolk and butter until the mixture resembles coarse meal.

Add the ice water and process just until a dough forms.

Remove and knead on a lightly floured surface into a smooth ball of dough.  Press into a disc and wrap in plastic wrap.  Chill for at least 2 hours.

Allow to sit at room temperature until pliable enough to roll easily.

Roll to 1/8” thickness and place in a 9” pie pan.