The best ever pecan pie

This is my Dad’s favorite, so of course I make it every year…

Dough:

1 1/4 cups all-purpose flour

2 teaspoons sugar

1/8 teaspoon Hanna’s Sea salt granulated

1/2 cup cold butter (1 stick), diced

1 large egg, lightly beaten

Flour, for rolling the dough

Filling:

5 tablespoons unsalted butter

1 cup packed light brown sugar

3/4 cup light corn syrup

1/2 teaspoon Hanna’s Sea salt granulated

2 cups chopped toasted pecans

1 to 2 tablespoons bourbon

2 teaspoons Hanna’s pure vanilla extract

3 eggs, lightly beaten

Recipe: 2 ways to make the dough. 

1. (If making the dough from scratch isn’t in the cards this Thanksgiving, I like the Marie Calander one). 

By Hand dough:

1. Make the dough by hand: In a medium sized bowl, whisk together the flour, sugar, and salt. Using your hands, work the butter into the dry ingredients. Once mixed, add the egg and stir the dough together in the bowl. If the dough is dry, sprinkle up to a tablespoon of cold water over the mixture. Move to step 2.

Food Processor Dough:

1. Making the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles grind cornmeal, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. 
2. Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour. 
3. On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes. 
4. Preheat the oven to 350 degrees F. 

Making the filling:

1. While the crust is baking make the filling: In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the crust. 
2. Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.)
3. Cool on a rack.
4. Serve slightly warm or room temperature. You can add a scoop of Vanilla ice cream or homemade whipped cream. Enjoy!