Toasted pecan halves settle into a glossy, gently spiced filling built from eggs, corn syrup, and brown sugar, baked until the edges puff and the center sets into that classic slow wobble. The crust comes together with a simple flour blend worked into flaky little crumbs, chilled and rolled until it's sturdy enough to hold all that pecan filling without going soggy. Every slice cools into a deep amber pie with a crisp shell and a filling that firms up perfectly as it rests. It's rich, nutty, and satisfyingly sweet in every bite, the kind of pie you want on the table for a holiday spread. This one's a great pick for a dairy free dessert lineup, no one at the table will guess it was built with any restriction in mind.
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Whisk together the gluten free flour blend, granulated sugar, and salt in a large mixing bowl. Add the cold butter cubes and work them into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just begins to come together. Add the remaining 1 tbsp water only if the dough is still crumbly and won't hold when pressed. Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
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