ROASTED PECAN BUTTER PECAN PIE (Louisiana Cajun)

ROASTED PECAN BUTTER PECAN PIE
(Louisiana Cajun)

Dough
1 cup plus 3 tablespoons flour
1/2 teaspoon salt
7 tablespoons cold, unsalted butter, cut up
1/4 cup ice water

Sift 1 cup of the flour and the salt into a large bowl. Add butter, and
working quickly with a light touch, cut butter into the flour with a
spoon and fingertips until mixture is the texture of coarse cornmeal.
Add ice water and stir until well blended. Form the dough into a ball
and place on a flat surface floured with the remaining 3 tablespoons
flour. With a floured rolling pin, roll out dough to a thickness of 1/4 to
1/8 inch. Place an ungreased 8 1/2-inch round pie pan face down on top
of the dough and cut around the pan, leaving a 3/4-inch border. Lightly
flour the top of the dough and fold it in quarters. Carefully place dough
in the pie pan, with the points of the folded dough centered. Unfold
dough and line the pan bottom and sides, gently pressing dough into
place and draping a little over the rim. Flute the edges. Refrigerate
prepared pie shell until ready to use.


Pecan Filling
1/2 cup pecan pieces or halves ,dry roasted until dark
3 large eggs
1 cup granulated sugar
1 cup dark corn syrup
2 tablespoons unsalted butter, melted, cooled
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 cup pecan halves

Process roasted pecans in a food processor until they become a
relatively smooth butter, 2 to 3 minutes, scraping sides down as needed
with a rubber spatula.