Preparation

• Prepare the Ingredients - Add ice cubes and water to a measuring cup. Cut the butter into ½" cubes. Place both items in the refrigerator until ready to use.
• Break Down the Butter - In a stand mixer bowl, add the flour, salt, and orange zest. Mix using the paddle attachment on the lowest speed for about 10 seconds. Add the chilled cubed butter and mix on low speed until the flour and butter resemble wet sand with coarse crumbles.
• Hydrate the Dough - Gradually add 1 tablespoon of ice-cold water. Add enough water until the dough looks lumpy and hydrated but not wet or sticky.
• Rest the Dough - Press the dough into a 1” thick round disc and wrap it in plastic. Store in the refrigerator to rest for at least 4 hours.
• Roll the Dough - Remove the dough from the refrigerator and allow it to sit at room temperature for 5 to 10 minutes. Dust the counter and top of the dough with flour, roll into about a 13 to 14-inch circle.
• Form the Crust - Place the rolled-out dough into a 9-inch pie dish and gently press. Trim the excess dough and dock the crust.
• Pecan Filling - In a small bowl, combine the flour, sugar, and salt. In a separate bowl, whisk together dark corn syrup, melted butter, bourbon, and vanilla. Mix in ⅔ cup of beaten eggs.
• Preheat the Oven - Preheat to 375°F (190°C). Line a half-sheet pan with aluminum foil. Place the chilled crust on the sheet pan.
• Par-Bake the Crust - Place parchment paper over the crust and add pie weights. Bake for 15 minutes, then brush the crust with egg wash and continue baking for 6 to 7 minutes.
• Add the Filling - Reduce the oven temperature to 350ºF (177ºC). Evenly place chopped pecans in the bottom of the pie shell and pour in the filling.
• Finish Baking - Bake until the crust is golden brown and the filling reaches between 200 to 205ºF, about 60 to 70 minutes.
• Cool the Pie - Let the filling cool for at least 3 hours before serving.