Pecan pie

Pulse flour, a pinch of salt and sugar in a food processor to combine.

Add cold unsalted butter and pulse eight to ten times until the butter is the size of peas.

While pulsing, add ice water a little at a time, about 5 tablespoons in all, until shaggy but not dense.

Wrap the dough in plastic wrap and refrigerate half an hour.

Whip the eggs in a large bowl with an electric whisk; whisk in the sugar.

Add melted butter, a good splash of vanilla and about a cup of light corn syrup (measured in a cup sprayed with non-stick spray), a pinch of salt and a bit of cornstarch; whisk to combine.

Stir in plenty of pecans, some halved and some finely chopped.

Let the dough sit about five minutes out of the fridge (about 20 if chilled longer), then roll into a 12 inch circle, pinching cracks together.

Fit into a buttered nine inch pie plate, trim some of the overhang, add the filling, fold the overhang under and crimp with fingers.

Brush the edges with egg wash or melted butter.

Bake at 350F about an hour, tenting with foil about halfway (she tented at about the 35 minute mark) so the sugar does not burn.

Cool completely, preferably overnight on the counter, then refrigerate. Serve with powdered sugar and whipped cream.