Step 1

Lightly dust a work surface and a rolling pin with the flour. Roll the dough to about 1/4-inch thickness, about 12 inches in diameter, rotating it a quarter turn each time as you work to prevent it from sticking. To transfer the dough to a 9-inch pie pan, gently roll it up around the pin, then unfurl it into the bottom and up the sides of the pan.

Step 2

Using scissors, trim away any excess dough, leaving about 1/2-inch overhang around the outside edge of the pie plate. Tuck the overhang under, pressing gently to make it flush with the edge of the pie plate and crimp as you like. Use a fork to dock the bottom of the crust, cover loosely with plastic or beeswax wrap, then refrigerate for at least 30 minutes and up to overnight.

Step 3

Position a rack in the middle of the oven and preheat to 375 degrees.

Step 4

In a medium saucepan over high heat, melt the butter. Continue cooking it, swirling the pan occasionally, until it turns golden brown, about 2 minutes. Transfer to a medium bowl. Whisk in the brown sugar, syrup, flour, vanilla and salt. Whisk in the eggs, beating each one into the mixture before adding the next, then add the pecans and stir. Remove the cover from the prepared crust, pour in the filling and bake until puffed and deep brown, 45 to 50 minutes.

Step 5

Transfer to a wire rack and let cool completely, for at least 4 hours, before serving. Top with pumpkin mousse or whipped cream (see related recipes.)