Ingredients

• 2.5 cups all-purpose flour
• 1 cup butter , cut into pieces and chilled
• 0.5 teaspoons salt
• 7 tablespoons ice-cold water
• 1 tablespoon cider vinegar

Instructions

1. 1 Pulse 2 1/2 cups flour, chilled butter pieces, and salt in a food processor until mixture resembles coarse crumbs, about 10 pulses. Stir together ice-cold water and cider vinegar in a small bowl. Pour half ice water mixture into flour mixture; pulse to combine, about 3 pulses. Pour remaining ice water mixture in a thin stream through opening in lid, adding just enough to moisten and pulsing just until mixture looks crumbly and starts to cling together.
2. 2 Turn out dough onto a work surface and pat into a circle; divide in half. Form each half into a disc; wrap each disc in plastic wrap. Chill at least 30 minutes.
3. 3 Preheat oven to 350 degrees F (180 degrees C).
4. 4 Turn chilled dough out onto a lightly floured surface. Roll out dough to 2 (12-inch) rounds. Trace around a 6-inch plate with a paring knife to get 5 (6-inch) rounds total, rerolling scraps as needed. Transfer dough rounds to 5 (4- to 4 1/2-inch) pie pans, lightly pressing into pans. Crimp edges as desired. Arrange pecan halves in bottom of each crust. Transfer pie pans to a baking sheet.
5. 5 Whisk together sugar, the 2 tablespoons flour, and nutmeg in a medium bowl. Whisk in eggs, corn syrup, the 1/2 cup water, melted butter, and vanilla until smooth. Stir in chopped pecans. Divide mixture evenly among pie crusts.
6. 6 Bake in the preheated oven until centers are set but slightly wobbly, 50 to 60 minutes. Cool completely on wire racks. Serve with vanilla ice cream.

Nutrition per serving