Buttery Pecan Pie

Preheat your oven to a high temperature of 350 degrees Fahrenheit (175 degrees Celsius).

To create the crust, combine flour, salt, and granulated sugar in a medium-sized bowl. Use a pastry blender or your fingers to break down the butter into small pieces, then mix it with the flour mixture until you achieve a coarse crumbly texture. Gradually add water to the dry ingredients, stirring continuously until the dough forms a cohesive ball that can be shaped into a sphere.

On a surface dusted with flour, use a rolling pin to flatten the dough ball into a circular shape that is slightly larger than your pie dish. Place the flattened dough into the pie dish and refrigerate it until you're ready to assemble the pie.

To prepare the filling, combine eggs, light and dark corn syrups, brown sugar, melted butter, salt, and finely crushed pecans in a medium-sized bowl. Spread quartered pecans over the bottom of the refrigerated pie crust, then pour the syrup mixture over the top. Arrange pecan halves on top of the filling to complete the pie.

Bake the pie in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for one hour, or until it's firm and set; let it cool for an additional hour before serving.