Make the crust

1. Add 3/4 cup (98g) of flour and salt to a large food processor and pulse together 2 to 3 times.
2. Scatter the cubed butter over the flour and process until a crumbly dough forms, about 15 seconds. The flour should all be coated – none of the flour should be dry.
3. Add the remaining half cup of flour (65g) and pulse a few times until everything is evenly distributed. The doughy pieces should break up and it should look sandy. There shouldn’t be a bunch of big pieces remaining. A few are fine, but it should be mostly evenly distributed.
4. Move the mixture to a medium mixing bowl and add 4 tablespoons of the ice water. Start with 2 tablespoons and add from there. Using a rubber spatula, gently fold everything together. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together nicely, it’s ready. If the dough falls apart, add 1-2 more tablespoons of water and continue to press until dough comes together.
5. Pour the dough out onto a piece of parchment paper and work just enough for it to come together, then shape into a disc.
6. Wrap disc in plastic wrap and refrigerate for at least an hour or up to 2 days.
7. When ready to bake the crust, place the pie crust onto a piece of parchment paper. Cover the crust with another piece of parchment paper and roll it out with a rolling pin.
8. Peel one piece of the parchment paper off and use the other piece of parchment to lift the pie crust and drape it over a 9-inch pie plate. Carefully peel off the second piece of parchment paper, then shape your pie crust. “Dock” the crust by pricking the crust with a fork to allow steam to escape evenly. This helps the crust not bubble up and cook unevenly.
9. Refrigerate the crust for 2-3 hours or freeze for about an hour. You want to be sure the crust is very cold.
10. Preheat oven to 350°F (180°C) and line the pie crust with parchment paper. Be sure the parchment paper presses all the way against the crust so that it’s flush. Fill the pie crust with pie weights, rice or beans.
11. Bake for 20-25 minutes, or until the crust just begins to brown. At this point, the crust is partially baked and it is done if that’s what you want. See my tutorial for blind baking pie crust, if you’d like.

Make the pie filling

1. In a large bowl, whisk together the eggs, maple syrup, dark brown sugar, vanilla, butter and salt.
   Put the pecans in the bottom of the crust in an even layer. Pour the maple syrup mixture over the pecans, which will then float to the top.
2. Place the pie back in the oven and bake for 40-45 minutes, adding a pie crust shield after about 15-20 minutes, when the crust looks like it may brown too much.
3. When the pie is set around the edges and the center is set but still jiggly, remove the pie from the oven and set on a wire rack to cool for about 1 hour, then refrigerate until firm, 3-4 hours.
4. Pie can be made 1-2 days ahead and refrigerated until ready to serve. Best if eaten within 4-5 days.