Pastry by Saloni

How to Make Pie Crust Dough
19 You will need 8-inch (20cm) or 9-inch Pie Dish. For a 9.5-inch or 10-inch Pie dish make the pecan pie filling x2 times. 
1 Combine flour, sugar, and salt in a food processor or mixing bowl. Add cold, cubed butter in two batches and pulse until the mixture forms pea-sized crumbs.
2 Gradually add iced water, one tablespoon at a time, until the dough just comes together. Avoid over-mixing to keep the crust tender.
3 Shape the dough into a ball, wrap it tightly, and refrigerate for 2 hours to 2 days. Beyond this time period the dough will start to turn grey in the fridge. Keeping it cold makes it easier to roll and bake.
4 Lightly flour a clean surface and rolling pin. Flatten the dough into a disc and roll from the center outward, turning frequently, to about 1/8 inch or 3mm thick. Make sure it’s large enough to cover the pie dish with a 2–3 inch overhang.
5 Roll the dough onto the pin and carefully unroll it over the pie dish. Press gently into the edges without stretching the dough. Trim excess with a pair of scissors, leaving a 1.5-inch overhang, then fold under and crimp the edges.
6 Freeze the crust for 30 minutes or for 2 days (if making ahead) before baking. Dock the dough all over with a fork to prevent puffing. Line with parchment paper and fill half way with pie weights, dried beans, or rice. This will prevent the pie crust from shrinking. 
7 Blind bake at 350°F (175°C) for 25–30 minutes until lightly golden. Remove the weights and bake for another 5–7 minutes to dry and bake the base. The crust should be firm, golden, and ready for the pecan pie filling.
18 Roll and freeze any leftover pie dough for up to 3 months.
How to Make Pecan Pie Filling
9 Make sure your blind-baked pie crust is completely cooled before adding the filling. This keeps the crust crisp and prevents it from becoming soggy.
10 Spread the chopped pecans evenly at the base of the pie crust for texture and flavor.
11 In a medium saucepan, combine milk, maple syrup, brown sugar, and butter. Heat gently, stirring until the sugar dissolves and the butter melts.
12 Add cornstarch and flour, whisking thoroughly to form a smooth mixture. Continue to heat and stir until the mixture comes to a gentle boil.
13 Once the filling bubbles, remove the pan from heat. This step activates the thickening agents and ensures a custard-like consistency.
14 Pour the filling into the cooled crust, stir gently to distribute the chopped pecans, and arrange the pecan halves on top for decoration.
15 Bake the pie at 350°F (175°C) for 30 minutes, or until the filling has risen slightly and feels firm to the touch.
16 While the pie is still warm, brush the surface lightly with maple syrup for a glossy finish.
17 Serve warm with a scoop of ice cream, or allow the pie to cool completely for clean slices and a set filling. Store at room temperature for up to two days or in the fridge for 4 days. You can also freeze it in airtight container for up to 1 month.