• In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
• With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
• Turn out the dough onto a clean work surface. Divide in half and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

For Pie Filling

• Preheat oven to 300' F
• Combine the first 4 ingredients and divide equally among 6 unbaked pie shells that have been placed on a cookie sheet.
• Bake for 20-25 minutes
• Remove and top pies with equal amounts of the pecans. I put the chopped in first then even sprinkle the whole pecans over the top.
• At this point, I also top each pie with a leaf or other decoration cut from pie crust remnants.
• Increase heat to 350'F and bake for another 10-15 minutes.
• If you would rather make a regular size pie, bake the filling in the pie crust at 300' for 40-45 minutes then gently push the pecans in the filling. increase the temperature to 350' and return to the oven for 10-15 minutes.