Step 1

Whisk together flour, sugar, and salt in a large bowl. Add butter and mix with a pastry blender or fork until the mixture resembles coarse meal and the butter is the size of small peas.

Step 2

Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.

Step 3

Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.

Step 4

Remove dough from refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.

Step 5

Lightly flour work surface. Roll out dough into a circle about 1/8-inch thick.

Step 6

Transfer the dough to a lightly greased 9-inch pie plate. Trim any excess dough from the edges.

Step 7

For a simple fluted edge, press the knuckle of one finger into the rim of the crust while holding two fingers about a half inch apart on either side of your knuckle. Repeat around the entire edge of the crust.

Step 8

Preheat oven to 350°F.

Step 9

Place butter in a small saucepan. Cook over medium heat until butter melts and begins to foam.Continue cooking, stirring occasionally, until brown specks begin to form at the bottom of the pan and the butter has a nutty aroma. Remove pan from heat and allow to cool slightly. If desired, strain the butter to remove the browned bits.**

Step 10

Place eggs in a large mixing bowl and beat lightly. Add brown butter, sugar, brown sugar, corn syrup, vanilla, and salt. Whisk to combine. Stir in pecans.

Step 11

Pour filling into prepared crust. To prevent any potential mess from spills, place the pie on a rimmed baking sheet.

Step 12

Bake 50 to 60 minutes, or until the center is set and the crust is browned. Cool in pan before serving.