How To Make BROWN BUTTER PECAN PIE

Instructions

1. Combine the dry ingredients by stirring the flour, sugar, and salt in a large bowl. Add the oil. Using a pastry cutter, electric beaters, or a mixer fitted with the paddle attachment, blend until the flour looks evenly crumbly in texture.
2. Add the butter and cut in until the dough is rough and crumbly, but small pieces of butter are still visible.
3. Add the liquids. Place the water and vinegar (or lemon juice) in a small bowl, stir together and then add all at once to the flour mixture, mixing just until the dough comes together. Shape it into two discs, wrap well and chill until firm, at least 1 hour.
4. Store. If you are not making a pie immediately, refrigerate the dough, well wrapped, for up to 2 days, or freeze it for up to 3 months. Thaw it overnight in the fridge before rolling.
5. Roll out one disc of the pastry on a lightly floured surface to a circle that is just under ¼-inch (6 mm) thick. Dust the bottom of a 9-inch (23 cm) glass pie plate with flour and line it with the pastry. Trim, tuck and crimp the edges of the pastry shell and chill for at least an hour.
6. Preheat the oven to 400 °F (200 °C).
7. Brown the butter. Melt the butter in a saucepan over medium-high heat and let it cook, stirring occasionally, until the bubbling subsides and the butter itself turns a rich nutty color, about 5 minutes. Set this aside to cool for 10 minutes.
8. Make the filling. Whisk the brown sugar, maple syrup, corn syrup, whipping cream, lemon juice (or vinegar), vanilla, and salt together until well combined. In a separate bowl, whisk the eggs together, add them to the sugar batter and whisk until blended. Pour in the butter and whisk this in well. Toss the pecans in the filling and pour everything into the pie shell.
9. Bake the pie on a baking tray for 10 minutes, then reduce the oven temperature to 375 °F (190 °C) and continue to bake for another 30 to 35 minutes, until you see the pie filling start to souffle around the outside edge, but it will still be jiggly in the center. Cool the pie on a rack before serving.