Pecan pie

Steps

1. Crust: mix the flour, salt, and sugar for the dough. Add the very cold cubed butter and work with your fingertips or pulse in a food processor until you get coarse crumbs with pea-sized butter bits remaining. Add the ice water one tablespoon at a time, mixing with a fork, just until the dough comes together when squeezed. Shape into a disc, wrap in plastic, and chill for at least 1 hour in the refrigerator.
2. Roll out the dough on a floured work surface into a 30 cm (12 in) circle, about 3 mm thick, and fit it into a 23 cm (9 in) pie dish. Fold the overhang under the rim and crimp the edges with your fingers. Freeze for 30 minutes.
3. Set an oven rack in the lower third of the oven and preheat to 175 °C (350 °F). Set aside the nicest whole pecan halves to arrange in a ring on top, and coarsely chop the rest.
4. In a large bowl, whisk the eggs just until blended, without aerating them. Add the glucose syrup, brown sugar, granulated sugar, melted butter, vanilla, and salt, then whisk until smooth.
5. Scatter the chopped pecans across the chilled pie crust, pour the filling over them, and arrange the reserved pecan halves in a ring on top.
6. Set the pie dish on a baking sheet and bake for 55 to 65 minutes at 175 °C (350 °F), until the edges are puffed and set and the center still jiggles slightly, like gelatin, when you gently nudge the pan. An instant-read thermometer inserted into the center should read 93 °C (200 °F). After 25 minutes, tent the crust edges with foil strips if they are browning too fast.
7. Let cool completely for at least 4 hours on a wire rack: the filling finishes setting as it cools, allowing for clean slices. Serve at room temperature with whipped cream or a scoop of vanilla ice cream.