Preparation Steps

• In a large food processor, pulse 0.75 cup flour and 0.25 tsp salt together 2-3 times.
• Add cold cubed butter and pulse until mixture forms coarse crumbs, about 15 seconds.
• Add remaining 0.5 cup flour and pulse a few more times until the mixture looks sandy with a few doughy pieces.
• Transfer mixture to a bowl, gradually add ice water one tablespoon at a time, folding gently until dough holds together when pinched.
• Shape dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
• Roll out chilled dough between parchment paper and transfer to a 9-inch pie plate. Dock crust with a fork and chill for 2-3 hours or freeze for 1 hour.
• Preheat oven to 350°F (180°C). Line crust with parchment and fill with pie weights, bake for 20-25 minutes until edges just begin to brown. Remove weights and parchment.
• In a bowl, whisk eggs, maple syrup, brown sugar, vanilla extract, melted butter, 0.25 tsp salt, and 1 tbsp flour until smooth.
• Spread pecan halves evenly on the bottom of the crust. Pour filling over pecans.
• Bake pie for 40-45 minutes, covering edges with foil halfway to prevent overbrowning, until the filling is set but slightly jiggly in the center.
• Cool pie on a wire rack for 1 hour, then refrigerate 3-4 hours until firm. Serve chilled or at room temperature.
• Pie can be made 1-2 days ahead and kept refrigerated up to 5 days.