Pecan Pie

Step 1: Put the flour, salt, and sugar in a food processor. Pulse twice.

Step 2: Scatter the butter over the flour mixture. Pulse 5 times, or until the largest pieces are the size of peas.

Step 3: Turn the food processor to low and add 2.5 tbsp water. Blitz for 7 to 10 seconds, until crumbly clumps form. Pinch the mixture with your fingers; it should come together. If it does not, add 1/2 tbsp water and check again. Do not blitz for longer than 20 seconds.

Step 4: Turn the crumbs onto a work surface. Bring them together into a ball with your hands, then pat into a 1.5 cm / 1/2-inch-thick disc. Wrap and refrigerate for 30 minutes.

Step 5: Preheat the oven to 180°C / 350°F (standard) or 160°C / 320°F (fan/convection).

Step 6: Spread 1 1/4 cups of pecans on a baking tray. Bake for 3 to 5 minutes, or until fragrant.

Step 7: Remove the pecans from the oven, roughly chop them, and set aside.

Step 8: Leave the remaining 1 1/4 cups of pecans untoasted; they are for the top.

Step 9: Dust the work surface with flour.

Step 10: Set the dough on the work surface and dust the top with flour. Roll it into a 25 cm / 12-inch circle, patching any cracks as needed.

Tip: The dough can be crumbly; patch cracks with pieces of dough as you roll.

Step 11: Roll the pastry onto the rolling pin, then unroll it over a 22 cm / 9-inch pie tin. Press it into the tin and trim the edges with scissors, leaving a 1 cm / 0.3-inch overhang.

Step 12: Fold the edges under and press them down neatly. Crimp the edges if desired.

Step 13: Cover the pie crust with 2 large pieces of baking paper, then fill with pie weights, dried beans, or rice.

Tip: The weights help prevent the pastry from shrinking.

Step 14: Bake for 20 minutes. Remove the pie weights and let the pastry cool for 5 minutes before filling.

Step 15: Whisk the eggs in a large bowl. Add the remaining filling ingredients and whisk until smooth.

Step 16: Stir in the chopped pecans.

Step 17: Pour the filling into the crust. It should come to about 1 cm / 2/5 inch below the top; you may have some extra if the pastry has shrunk.

Step 18: Arrange the whole pecans on top in the pattern you want.

Step 19: Put the pie in the oven and bake for 50 minutes, checking at 40 minutes. It is ready when it barely jiggles when shaken, but the center is still soft to the touch.

Step 20: The pie will puff up and may develop large-looking cracks; it will deflate as it cools. If the pastry or pecans brown too quickly, cover the pie with foil.

Step 21: Cool the pie completely before serving so the custard can set; this takes 2 to 4 hours.

Step 22: Slice and serve with ice cream or cream, if desired.

Step 23: Store in an airtight container. The pie keeps well for 2 days; it can still be enjoyed after 4 days.