The best pecan pie

Ingredients:

Cake

• 1 and 1/4 cups of premium flour + extra for working with the dough
• 2 tsp. granulated sugar
• 1/8 tsp fine salt
• 110 g chilled unsalted butter, diced
• 1 large egg, lightly beaten

Filling

• 5 tablespoons unsalted butter
• 1 cup light brown sugar
• 3/4 cup light corn syrup
• 0.5 tsp fine salt
• 2 cups chopped toasted pecans
• 1 - 2 tbsp. l. bourbon
• 2 tsp vanilla extract
• 3 large eggs, lightly beaten

Preparation:

1. Cake:
   
   In a medium bowl, whisk together the flour, granulated sugar, and salt. Using your fingers, rub the butter into the flour mixture until it resembles yellow cornmeal mixed with bean-sized pieces of butter. If the flour and butter mixture gets warm, refrigerate it for 10 minutes before continuing. Add the egg and mix with a fork. If the dough is dry, add up to 1 tablespoon of cold water.
2. Alternatively, combine the flour, sugar, and salt in a food processor fitted with the metal blade and pulse until evenly distributed. Add the butter and pulse until the mixture resembles yellow cornmeal mixed with bean-sized pieces of butter, about 10 times. Add the egg and pulse 1-2 times; the dough should not form a ball. If it is dry, add up to 1 tablespoon of cold water. Remove the bowl from the processor, remove the blade, and gather the dough into a ball by hand.
3. Form the dough into a disk, wrap it in plastic wrap and refrigerate until completely chilled, at least 1 hour.
4. On a lightly floured surface, roll the dough into a 12-inch (30 cm) circle and about 0.3 cm (0.25 cm) thick. Transfer the dough to a 9-inch (22 cm) pie pan and trim the edges, leaving about an inch (2.5 cm) overhang. Fold the excess dough under to create a thick edge flush with the edge of the pan. If desired, fluted the dough. Freeze the dough for 30 minutes.
5. Adjust oven racks to the middle and bottom racks and preheat the oven to 200°C (400°F). Place a piece of parchment paper or foil over the dough in the pan and fill with dried beans or pie weights. Bake on the baking sheet on the middle rack of the oven until the dough is set, about 20 minutes.
6. Remove from the oven and lift the edges of the parchment to remove any excess weight. Continue baking until the base of the pie is lightly golden, about 10 more minutes. Reduce the oven temperature to 350°F (175°C).
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
7. While the crust is baking, prepare the filling.:
   
   In a medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat and, stirring constantly, continue to cook for 1 minute. Remove from heat and stir in the nuts, bourbon, and vanilla extract. Set the filling aside to cool slightly, about 5 minutes. If the crust has cooled, return it to the oven for 5 minutes to warm through. Stir the beaten eggs into the filling until smooth. Place the pie crust on a baking sheet and spoon the filling onto the hot crust.
8. Bake on the bottom rack of the oven until the edges of the filling are set but the center is still jiggly, 40-45 minutes. If the edges are getting too dark, cover them with foil during baking. Cool the pie on a wire rack. Serve slightly warm or at room temperature.