Preparation Steps

• In a food processor, pulse 3/4 cup of flour and salt 2 to 3 times to combine.
• Add cubed butter and pulse until mixture resembles coarse crumbs, about 15 seconds.
• Add the remaining 1/2 cup flour and pulse until evenly distributed and sandy in texture.
• Transfer mixture to a bowl and gradually add ice water folding gently until dough forms when pinched.
• Shape dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
• Roll out chilled dough between parchment papers and fit into a 9-inch pie plate. Dock the crust with a fork.
• Refrigerate the dough-lined pie plate for 2-3 hours or freeze for 1 hour to firm up the crust.
• Preheat oven to 350°F. Line crust with parchment and fill with pie weights. Bake for 20-25 minutes until lightly browned.
• In a large bowl, whisk eggs, maple syrup, brown sugar, vanilla, melted butter, flour and salt until smooth.
• Arrange pecans evenly in the pre-baked crust and pour filling over pecans.
• Bake pie for 40-45 minutes, placing a pie crust shield after 15-20 minutes to prevent overbrowning.
• Remove pie when edges are set and center is slightly jiggly. Cool on a wire rack for 1 hour then refrigerate for 3-4 hours.
• Pie can be made 1-2 days ahead. Keep refrigerated and serve within 4-5 days.