The Easiest Pecan Pie Ever

In a large bowl, whisk together the flour and salt.

Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.

Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough into a 12-inch circle.

Carefully transfer the dough to a 9-inch pie dish. Trim and crimp the edges as desired.

Place the pie crust in the freezer for 15 minutes while you prepare the filling.

In a large bowl, whisk together the pecans, brown sugar, granulated sugar, corn syrup, eggs, melted butter, vanilla extract, and salt until well combined.

Preheat your oven to 400°F (200°C).

Pour the pecan filling into the chilled pie crust.

Bake for 15 minutes at 400°F (200°C). Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 60-75 minutes, or until the filling is set and the crust is golden brown. If the crust starts to brown too quickly, you can cover the edges with foil.

Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.