Homemade Pie Crust

1. In a large mixing bowl, combine the all-purpose flour, powdered sugar, and salt.
2. Add the cold, cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
3. Gradually add the ice-cold water, mixing gently until the dough starts to come together. Avoid overworking the dough.
4. Gather the dough into a ball, flatten it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Roll out the chilled dough on a lightly floured surface to about ⅛ inch (3 mm) thick, making it slightly larger than your 9-inch (23 cm) pie dish.
6. Transfer the dough to the pie dish, gently press it into the bottom and sides, trim the excess dough, and crimp the edges.
7. Place the prepared pie crust in the refrigerator while making the maple pecan filling.

Maple Pecan Filling

1. Preheat the oven to 350°F (180°C).
2. For extra flavor, spread the pecans on a baking sheet and toast them for 5–8 minutes. Let them cool before adding them to the filling.
3. In a large mixing bowl, whisk together the eggs, brown sugar, melted and slightly cooled butter, pure maple syrup, vanilla extract, and salt until smooth and well combined.
4. Roughly chop half of the pecans and fold them into the filling.
5. Pour the maple pecan filling into the chilled, unbaked pie crust.
6. Arrange the remaining whole pecan halves evenly over the filling.
7. Bake for 45–55 minutes, until the edges are set and the center has a slight jiggle when gently shaken. If the crust edges brown too quickly, cover them loosely with aluminum foil.
8. Remove the pie from the oven and let it cool completely on a wire rack for at least 3–4 hours, allowing the filling to set before slicing.
9. Serve at room temperature or slightly warm, with whipped cream or vanilla ice cream if desired.