Classic Pecan Pie

In a large bowl, combine 150 g of sifted flour, 25 g of sugar and ¼ tsp of salt. Add 100 g of cold butter cut into small cubes and blend until the mixture resembles crumbs. Add the egg yolk and 30 g of cold water, and stir until just combined.

Refrigerate the dough for 1 hour. Roll it out into a circle slightly larger than your pan.

Transfer it to a greased 23 cm (9 in) pan (I use a springform pan), press it into the bottom and sides, trim off any excess and refrigerate again while you make the filling.

Chop 120 g of pecans. Whisk 100 g of brown sugar, 100 g of maple syrup, 50 g of melted butter, the egg, 1 tsp of vanilla extract and ¼ tsp of salt until smooth. Stir in the chopped pecans.

Pour the filling into the chilled crust and arrange 100 g of pecan halves on top.

Bake at 175°C (350°F) for 25–30 minutes, until golden and set. Let the pie cool before slicing.