3 1/3 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons sugar
1/2 teaspoon salt
2/3 pound (2 sticks plus 5 tablespoons) cold unsalted butter, cut into
1/2 cup ice water
3 cups pecan halves (about 10 ounces)
8 large eggs, at room temperature
4 large egg yolks, at room temperature
2 tablespoons pure vanilla extract
1/2 teaspoon salt
2 cups light brown sugar
4 tablespoons unsalted butter, melted
3 cups light corn syrup
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.
On a lightly floured surface, roll out 1 pastry to an 11-inch round. Fit the pastry into a deep 9-inch pie plate. Trim the overhang to 1/2 inch, fold the edges under and crimp decoratively; refrigerate. Repeat with the remaining disk.
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.
The pie pastry can be frozen for up to 1 week. The pecan pies can be refrigerated overnight.