Step 1: Prepare the Crust

1. 1. Whisk the flour and salt together in a large bowl until well combined.

1. 1. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

1. 1. Combine the ice water and vinegar, then drizzle it over the flour mixture, 1 tablespoon at a time, stirring with a fork until the dough just begins to come together.

1. 1. Form the dough into a flat disk, wrap it tightly in plastic wrap, and chill for at least 1 hour.

Olivia’s Tip: The colder your ingredients, the flakier your crust! I even chill my flour in the freezer for 15 minutes before starting when I want an extra-special crust.

Step 2: Roll Out and Blind Bake the Crust

1. 1. Preheat your oven to 375°F (190°C).

1. 1. On a lightly floured surface, roll the chilled dough into a 12-inch circle.

1. 1. Gently lay the rolled dough into a 9-inch pie dish, pressing it softly into the bottom and along the sides.

1. 1. Trim any excess dough, leaving about ½ inch overhang, then fold under and crimp decoratively.

1. 1. Line the crust with parchment paper, then fill it with pie weights or dried beans to prevent puffing during baking.

1. 1. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until just barely golden.

1. 1. Remove from oven and reduce temperature to 350°F (175°C).

Olivia’s Tip: No pie weights? No problem! I’ve used dried beans, rice, and even spare change in emergencies (clean coins only, please!).

Step 3: Prepare the Cream Cheese Layer

1. 1. In a medium bowl, beat the cream cheese and sugar until light and fluffy (about 2 minutes).

1. 1. Add the egg, vanilla, and salt, then beat until smooth and fully incorporated.

1. 1. Spread this mixture evenly over the bottom of the par-baked crust.

1. 1. Return to the oven and bake for 15 minutes until just set.

Olivia’s Tip: Make sure your cream cheese is truly at room temperature for the smoothest filling. I’ve tried to rush this step before, and those little cream cheese lumps are not what we’re going for!

Step 4: Make the Pecan Filling

1. 1. While the cream cheese layer bakes, whisk together the eggs, corn syrup, sugar, melted butter, vanilla, and salt in a large bowl until well combined.

1. 1. Stir in 1 cup of the pecan halves.

1. 1. When the cream cheese layer is just set, carefully pour the pecan mixture over it.

1. 1. Arrange the remaining ½ cup of pecans decoratively on top.

Olivia’s Tip: For extra flavor, toast your pecans lightly in a dry skillet before adding them to the filling. Just 5 minutes on medium heat can bring out amazing nutty notes!

Step 5: Bake the Pie

1. 1. Place the pie on a baking sheet (to catch any potential overflow) and bake at 350°F for 30-35 minutes, until the filling is just set but still slightly jiggly in the center.

1. 1. The top should be golden brown, and a knife inserted about 1 inch from the edge should come out clean.

1. 1. Allow to cool completely on a wire rack (at least 3 hours or overnight).