Preparation

做馅饼面团

• Put the flour, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the largest pieces are about the size of corn kernels, 8 to 12 one-second pulses. Drizzle 5 Tbs. of the ice water over the flour mixture and pulse until the mixture becomes a moist, crumbly-looking dough that holds together when squeezed in your hand, 4 to 6 pulses. If the dough is still dry, add another tablespoon or two of ice water and test again.
• Turn the dough out onto a clean work surface. Gently gather and press the dough into a disk. Wrap the dough in plastic and chill for at least 1 hour or up to 2 days.
• Let the dough sit at room temperature to soften slightly (it should be firm but not rock hard), 5 to 20 minutes, depending on how long it was chilled. Roll the dough on a lightly floured work surface with a lightly floured rolling pin until it’s about 13 inches wide and 1/8 inch thick. Roll from the center of the dough to the edges and try to use as few passes as possible to avoid overworking the dough. After every few passes, run an offset spatula or a bench knife under the dough to be sure it isn’t sticking, and give the dough a quarter turn. Reflour the work surface and rolling pin only as needed—excess flour makes the crust tough.
• 通过将面团滚动到滚动销周围并将其展开到盘子中，将面团转移到9英寸的馅饼板上。您也可以将面团折一半，然后将其展开到盘子中。要将面团放入盘子中，请轻轻抬起边缘以形成足够的松弛，以在不伸展面团的情况下将侧面衬到侧面。修剪除悬垂的3/4英寸以外的所有除外。将面团在自身下面滚动以建立地壳的边缘。用手指压紧外壳的边缘。用叉子的尖齿，刺痛了地壳。在冰箱中最多冷却1小时，或者在冰箱中大约30分钟。
• 将架子放在烤箱的中心，然后将烤箱加热到425°F。用箔纸在碎屑上排成一块，并用干豆子或馅饼重填充。烘烤15分钟。卸下箔和重量。将烤箱温度降低至375°F，并继续烘烤，直到底部看起来干燥，边缘变成金色，再增加5至7分钟。准备馅料时在架子上冷却。将烤箱温度降低到325°F，并在烤箱架上放置一个大的框架烤盘。

Make the filling

• 将蛋黄放在一个中等耐热碗中，放在厨房毛巾上，然后加入香草。将糖，黄油，甘蔗糖浆，奶油和盐混合在1夸脱的酱汁中。用中火加热，直到黄油融化，混合物变热但不沸腾，3至5分钟。剧烈而不断地搅拌，非常缓慢地将热糖混合物倒入蛋黄中。通过在1夸脱的量杯上设置的细滤网过滤器。

Fill and bake the pie

• Spread the pecans evenly in the piecrust. Sprinkle the crumbled bacon evenly over the pecans. Slowly pour the filling over the pecans. Put the pie on the baking sheet and bake until the center of the pie is slightly firm to the touch and the filling doesn’t wobble when the pie is nudged, 35 to 40 minutes. Let cool for at least 1 hour before serving.

Make Ahead Tips

馅饼面团可以提前1个月组成；将其包裹在保鲜膜和箔纸中并冷冻。冰箱中的除霜过夜，然后将其推出。馅饼可以提前1天（在室温下用塑料覆盖），但最好食用温暖。