Pecan Pie

Preheat oven to 350 degrees F. If using homemade pate brisee, lightly dust a clean work surface with flour, and roll dough into a 12-inch circle. Fit circle into a 9-inch pie plate being careful not to stretch dough too thin; create edges of choice.

Transfer to freezer until firm, about 15 minutes.

Coarsely chop 1 1/4 cups pecans; set aside. In a medium bowl, combine eggs and sugar.

Whisk to combine.

Add corn syrups and vanilla.

Whisk until well combined.

Add chopped pecans, and stir.

Pour into prepared crust.

Arrange remaining 1 1/4 cups pecan halves decoratively on top of pie.

Bake until crust is golden, filling is firm, and a cake tester inserted in center of pie comes out clean; 50 to 55 minutes. Cool completely before slicing.

Serve with whipped cream.

In the bowl of a food processor, combine flour, salt, and sugar.

Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into 2 equal balls. Flatten each ball into a disk, and wrap in plastic.

Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.