Step 1

Using a food processor or a pastry blender cut cold butter into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.

Step 2

Pour vanilla into cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.

Step 3

Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out. (This pastry recipe makes sufficient for two pie crusts, so wrap one of the pastry rounds tightly in aluminum foil and freeze it for later.)

Step 4

Roll the dough into a 12 - 14 inch round and place in the bottom of a 10 inch pie plate.

Step 5

Push the dough into the corners and ensure that it is not stretched at all or it will shrink from the edge.

Step 6

Trim dough to a half inch past the edge of plate.

Step 7

Fold the ends under and finch with fingers or fork to shape the edges into whatever design you like best.

Step 8

Place in freezer while you prepare the filling.

Step 9

Whisk the eggs, brown sugar, corn syrup, vanilla and melted butter together until the brown sugar is dissolved.

Step 10

Stir in the pecans.

Step 11

Bake for 50-60 minutes at 375 degrees F (350 F for glass bake-ware) or until the center is set and jiggles like jelly. Cool completely before serving.