Best Pecan Pie with Flaky Crust and No Corn Syrup

Equipment

stand mixer or use a bowl and a spoon/hands
Rolling Pin
9-inch pie dish
Parchment paper

Ingredients

For the Crust:

155 g all-purpose flour (approx. 1 1/4 cup flour)
1/2 teaspoon table salt
1 tablespoon sugar
113 g cold unsalted butter, cubed (same as 1 stick of butter)
2 tablespoons 30 ml vodka or cachaça
2 tablespoons 30 ml ice water

For the Filling:

6 tbsp unsalted butter 85 g
1 cup packed dark brown sugar 200 g
¾ cup golden syrup
2 pinches of salt
1 tsp apple cider vinegar
1 tsp vanilla extract
3 large eggs
3/4 cup chopped pecans halves
3/4 cup whole pecan halves

US Customary - Metric

Instructions

Make the Crust

In the bowl of a stand mixer fitted with the paddle attachment combine flour, salt, and sugar.
155 g all-purpose flour, 1/2 teaspoon table salt, 1 tablespoon sugar
Add the butter and, on low speed, mix with the paddle attachment until coarse crumbs form, with pea-sized bits of butter visible.
113 g cold unsalted butter, cubed
Turn off the mixer. Sprinkle the vodka over the mixture. Turn the mixer back on and slowly add the cold water, 1 tablespoon at a time. Mix until the dough looks shaggy but holds together when pressed. You may not need to use all of the water.
2 tablespoons 30 ml vodka or cachaça, 2 tablespoons 30 ml ice water
Shape the dough into a disk, wrap in plastic, and refrigerate for at least 3 hours (or up to 2 days).

Roll Out and Chill

Place a piece of parchment paper on your work surface and lightly sprinkle it with flour. Also, lightly flour your rolling pin. Roll the dough from the middle out, turning it a little as you go, until it’s about ⅛ inch thick and forms a circle about 12 inches wide
Use the parchment paper to lift the dough and place it into a 9-inch pie dish, letting the edges hang over a little
Trim, fold under, and crimp edges.
Place the pie shell in the fridge for 30 minutes while you make the filling (Cold dough = flaky crust!)

Prepare the Filling

In a medium saucepan, mix butter, brown sugar, golden syrup, and a pinch of salt. Heat over medium heat and let it simmer for 2 minutes, stirring so it doesn’t burn.
6 tbsp unsalted butter, 1 cup packed dark brown sugar, ¾ cup golden syrup, 2 pinches of salt
Take the pan off the heat. Stir in the chopped pecans, cider vinegar and vanilla if you’re using it. Pour the mixture into a bowl to help it cool for about 10 minutes.
1 tsp apple cider vinegar, 1 tsp vanilla extract, 3/4 cup chopped pecans halves
Whisk in one egg at a time until everything is mixed together.
3 large eggs

Assemble and Bake

Pour the mixture into your unbaked pie shell.
For a classic look, arrange the whole pecan halves on top of the filling before baking
3/4 cup whole pecan halves
Bake at 350°F (175°C) on the middle rack for 45–55 minutes, or until the edges are set and the center jiggles a little when you gently shake the pie. The center should reach about 200°F (93°C) with a thermometer.
If crust browns too quickly, cover edges with foil or a pie shield.
Cool at room temperature for at least 3–4 hours before slicing. The filling will finish setting as it cools.

Notes

🧊 Keep everything cold — cold butter and cold dough create visible flaky layers. 🥣 Don’t overmix the crust. Stop as soon as it holds together; overworking makes it tough.

🥧 Check doneness: The center should jiggle like Jell-O, not ripple like liquid. Overbaking causes cracking.

🍯 Golden syrup vs corn syrup: Golden syrup gives deeper caramel flavor and slight toffee notes—worth it.

🔥 Oven variation: Some ovens run hot. If your crust darkens too early, tent with foil halfway through.

🕒 Make ahead: Crust can be made 2 days in advance; pie keeps 2 days at room temp or 4–5 in the fridge.

❄️ Freezing: Wrap your pie dough and freeze up to 2 months. Thaw overnight before rolling it out.

Nutrition