Deep Dish Pecan Pie

In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and stir in the ice water. Knead the dough 2 or 3 times, then divide in half and pat each half into a 6-inch disk. Wrap the disks separately in plastic wrap and refrigerate for 1 hour.

在略微面粉的表面上，将1个糕点铺开到11英寸的圆形。将糕点放入一个深9英寸的馅饼板中。将悬垂物修剪成1/2英寸，将边缘折叠在下面，然后装饰；冷藏。重复其余磁盘。

Preheat the oven to 375°. Line the bottom of the oven with foil in case of spills. Divide the pecans evenly between the pie shells. In a large bowl, combine the eggs, egg yolks, vanilla and salt. Whisk in the brown sugar and butter until smooth. Whisk in the corn syrup. Pour the filling over the pecans, pressing them down with a spoon to coat them with the syrup. Bake in the center of the oven for 15 minutes.

Lower the oven temperature to 300° and bake for about 1 hour, or until the crusts are golden and the filling is puffed and beginning to crack around the edges; it should still be slightly jiggly. Let the pies cool on a rack, then serve.