Classic Southern Pecan Pie

Combine the dry ingredients in a large bowl, incorporating 1 1/2 cups of flour, 3 tablespoons of sugar and a pinch of salt. Utilize a pastry blender or your fingertips to break down the butter into small pieces, resulting in a mixture that resembles coarse crumbs. In a separate container, whisk together the egg yolk and water until well combined, then stir this mixture into the dry ingredients until they form a cohesive ball. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight to allow the dough to rest. Remove from the refrigerator and roll out the dough into a 9 inch pie crust shape.

Heat your oven to 450 degrees F (230 degrees C), the optimal temperature for baking. Place a layer of pecans at the bottom of the pie crust to provide flavor and texture contrast.

In another large bowl, combine 3/4 cup of sugar and flour. Crack in the eggs one at a time, followed by 1-2 tablespoons of corn syrup and 1/2 cup of milk. Add the melted butter and a hint of vanilla extract to this mixture, blending it all together until smooth. Pour the wet ingredients over the pecans in the pie crust.

Place the pie in the preheated oven and bake for 10 minutes. Reduce the temperature to 350 degrees F (175 degrees C) and continue baking for 40-50 minutes, or until the crust is golden brown and the filling has set.