Thankful for Pecan Pie

Recipe modified from Epicurious.

Dough Ingredients:

• 1 1/4 cups all-purpose flour
• 1 stick cold unsalted butter, cut into 1/2-inch pieces
• 1/4 teaspoon salt
• 3 to 5 tablespoons ice water

1. Mix together flour, butter, and salt in a bowl with your fingertips.
2. Pour 3 tablespoons of ice water over mixture and gently stir
3. Add ice water in intervals until evenly mixed together and dough sticks together
4. Gather dough and cover with plastic wrap, refrigerate for an hour. 

Filling ingredients: 

• 3/4 stick unsalted butter
• 1 1/4 cups packed light brown sugar
• 3/4 cup light corn syrup
• 2 teaspoon pure vanilla extract
• 1/2 teaspoon grated orange zest
• 1/4 teaspoon salt
• 3 large eggs
• 2 cups pecan halves (1/2 pound)

1. Preheat oven to 350°F with a baking sheet on middle rack.
2. Roll out dough on a lightly floured surface with a lightly floured rolling pin. Trim edge to fit pan. Press against rim of pie plate, then crimp the edges. 
3. Melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisk until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.

4. Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely for an hour.