• Roll out the pie dough on a lightly floured surface into an 11-inch circle. Drape it over a 9-inch pie pan.
• Trim off any excess dough with scissors or a sharp knife but leave about ½ an inch excess all around.
• Tuck this excess dough under and flute the edges by pushing an index finger from one hand into the dough edge in between the thumb and index finger of the opposite hand. Continue this all around the dough edges. 
• Place the shaped pie crust in the fridge while the filling is made.

Filling and baking

• Preheat the oven to 400°F/200°C and place an oven rack in the middle of the oven.
• With a large knife, chop up around 1 cup of the pecans. Save the rest for decorating the top of the pie and set them aside. 190 g pecan halves
• In a large bowl whisk together the eggs and sugars until well combined. Beat in the vanilla, flour, salt and melted butter. 3 large eggs, 150 g soft brown sugar, 50 g granulated sugar, 1 teaspoon vanilla extract, 1 Tablespoon all-purpose flour, 60 g unsalted butter, 1/4 teaspoon salt
• Remove the pie shell from the fridge and sprinkle in the chopped pecans. Pour over the filling.
• Decorate the top of the pie with the remaining pecans halves.
• Bake the pie at 400°F/200°C for around 10 minutes, then turn down the oven to 350°F/180°C and bake for a further 30-35 minutes or until the filling has set but there is still a wobble to center of the pie, like jello. Every oven is different, so the timing will change. It will firm up as the pie cools.
• If the edges of the crust are browning too fast you can tent the pie with a piece of foil while it bakes. Let the pie cool to room temperature before serving.