Pie Crust

1. Whisk together the flour, sugar, and salt in a large bowl.
2. Add in the cold and cubed butter and use your fingers to press it into the dough. Keep working it in until you reach small pea-sized lumps all throughout.
3. Stir the vinegar with 1/4 cup ice water and pour into the dough. Mix with a wooden spoon. It should become thick and damp but still somewhat crumbly. It it’s still too dry, add 1 tablespoon of water at a time until it starts to form into a shaggy dough.
4. Pour it out onto a lightly floured surface (crumbs and all) and work it into a smooth ball. Flatten into a disk and wrap in plastic wrap.
5. Chill for at least 30 minutes.
6. Once chilled, let it rest at room temperature for about 15 minutes. Then roll it out and form it into your 9″ or 10″ pie dish. Place the shell back into the refrigerator while you make the filling.

Pecan Pie Filling

1. Preheat the oven to 350F.
2. In a large mixing bowl, combine the corn syrup, sugar, eggs, butter, and vanilla. Mix until smooth and well combined.
3. Mix in the pecans, butterscotch, and pretzels to evenly coat.
4. Pour into the chilled pie shell and spread around the pecans to create an even filling. Top with a few whole pretzels if desired.
5. Brush the edges of the crust with an egg wash and sprinkle with sea salt. 
6. Bake for 1 hour to 1 hour 10 minutes. Check the pie with about 30 minutes to go and if it’s browning too much, cover the top with a sheet of foil and continue to bake. It’s done with the crust is golden brown, the edges are barely bubbling, and your whole kitchen has a nutty and caramelized aroma. 
7. Allow the pie to cool completely at room temperature, then move to the refrigerator to chill for about 2 hours to set.
8. Slice and enjoy!