准备

Make the pie dough

• 将面粉，糖和盐放入食物加工机中，然后脉搏结合。加入黄油和脉搏，直到最大的碎片大约是玉米粒的大小，即8至12个一秒钟的脉冲。毛毛雨5汤匙。在面粉混合物上的冰水和脉冲，直到混合物变成潮湿，易碎的面团，当您的手中挤压时，将其固定在一起，4至6脉冲。如果面团仍然干燥，请再加入另一汤匙或两汤匙冰水，然后再次测试。
• 将面团转到干净的工作表面上。轻轻地聚集，然后将面团压入圆盘中。将面团用塑料包裹，冷却至少1小时或最多2天。
• 让面团坐在室温软化slightly (it should be firm but not rock hard), 5 to 20 minutes, depending on how long it was chilled. Roll the dough on a lightly floured work surface with a lightly floured rolling pin until it’s about 13 inches wide and 1/8 inch thick. Roll from the center of the dough to the edges and try to use as few passes as possible to avoid overworking the dough. After every few passes, run an offset spatula or a bench knife under the dough to be sure it isn’t sticking, and give the dough a quarter turn. Reflour the work surface and rolling pin only as needed—excess flour makes the crust tough.
• Transfer the dough to a 9-inch pie plate by rolling it around the rolling pin and unrolling it into the plate. You can also fold the dough in half and unfold it into the plate. To fit the dough into the plate, gently lift the edges to create enough slack to line the sides without stretching the dough. Trim off all but 3/4 inch of the overhang. Roll the dough under itself to build up the edge of the crust. Crimp the edge of the crust with your fingers. With the tines of a fork, prick the crust all over. Chill for up to 1 hour in the refrigerator or about 30 minutes in the freezer.
• Position a rack in the center of the oven and heat the oven to 425°F. Line the piecrust with foil and fill with dried beans or pie weights. Bake for 15 minutes. Remove the foil and weights. Reduce the oven temperature to 375°F and continue baking until the bottom looks dry and the edges are golden, 5 to 7 minutes more. Cool on a rack while you prepare the filling. Reduce the oven temperature to 325°F and put a large, rimmed baking sheet on the oven rack.

Make the filling

• 将蛋黄放在一个中等耐热碗中，放在厨房毛巾上，然后加入香草。将糖，黄油，玉米糖浆，奶油和盐混合在1夸脱的锅中。用中火加热，经常搅拌，直到黄油融化，混合物很热，但不沸腾，3至5分钟。剧烈而不断地搅拌，非常缓慢地将热糖混合物倒入蛋黄中。通过在1夸脱的量杯上设置的细滤网过滤器。

填充并烤馅饼

• Spread the toasted pecans evenly in the piecrust. Slowly pour the filling over the pecans. Put the pie on the baking sheet and bake until the center of the pie is slightly firm to the touch and the filling doesn’t wobble when the pie is nudged, 35 to 40 minutes. Let cool for at least 1 hour before serving. The pie is best when eaten warm or at room temperature on the day it’s made.

提前提示

The pie dough may be made up to 1 month ahead; wrap it well in plastic wrap and foil and freeze it. Defrost in the refrigerator overnight before rolling it out. The pie can be made up to 1 day ahead (store covered with plastic at room temperature), but it’s best eaten warm.