From http://inthekitchenwithkath.com
(Adapted from Better Homes and Gardens New Cook Book)
(I used to use Gold Medal Flour, but found that King Arthur Flour gives much better results! It makes a difference.)
1½ cups (180 g) King Arthur Unbleached All-Purpose Flour
½ teaspoon salt
1/3 cup extra light (mild tasting) olive oil
4 tablespoons cold milk
Waxed paper for rolling the dough
1. Place a large baking sheet in the oven and preheat to 350˚.
2. Combine the flour and salt in a bowl.
3. Measure the olive oil in a 1 cup measuring cup. Put the 4 tablespoons milk in the same cup with the oil.
4. Add the oil and milk to the flour all at once and stir with a fork just until it can be formed into a ball.
5. Form the dough into a ball and put it on a 12-inch sheet of waxed paper. (If you put a little water under the bottom of the waxed paper, it won’t slide around when you roll out the dough.) Flatten it with your hand; put another sheet of waxed paper on top and roll the dough out to the edges of the paper.
6. Carefully remove the top sheet of waxed paper. Lift the bottom sheet and dough up and put it paper-side up over the pie plate. Carefully remove the waxed paper and fit the dough into the pie plate.
7. Finish the edge of the crust the way you like. I simply use a fork to press into the dough around the edge.
3 eggs
½ cup honey
1/3 cup pure maple syrup
Pinch of salt
1/3 cup melted butter
1½ cups pecan halves (it’s OK if they’re broken)
1. In a mixing bowl, beat the eggs slightly with a fork.
2. Add the honey, maple syrup, and salt and stir until well-blended. (A tip: If you measure the honey in the measuring cup that you used for the oil for the pie crust it will slide out more easily.)
3. While stirring constantly, pour in the melted butter; mix well.
4. Stir in the pecan halves. Pour the pecan filling into the prepared pie crust.
5. Place the pie on the baking sheet that has preheated in the oven (350˚). Bake for 45 minutes, or until a knife inserted off-center comes out clean. (If you have an instant-read thermometer, it should read 185°.) Cool on a wire rack.
Because pecan pie is made with eggs, leftover pie should be store, covered, in the refrigerator.