Pecan Pie - that will make you cry

Keep reading for the complete recipe! ^_^
***Adapted from: The Pioneer Woman***

I N G R E D I E N T S

For the Pie Crust

• 1 1/2 c. AP flour 
• 1/2 tsp sugar 
• 1/4 tsp kosher salt 
• 1/2 c. (1 stick) chilled unsalted butter
  (cut into 1/2-inch pieces) 

For the Pie Filling

• 1 c. White Sugar
• 3 Tbsp Brown Sugar
• 1/2 tsp Salt
• 1 c. Corn Syrup
• 3/4 tsp Vanilla
• 1/3 c. Melted Butter (salted)
• 3 whole Eggs, Beaten
• 1 c. Chopped Pecans

D I R E C T I O N S 

For the pie crust 

• 1. Pulse flour, sugar, and salt in a food processor.
• 2. Add butter; pulse until the texture of very coarse meal.
• 3. Add 1/4 cup ice water; pulse, adding more water if dry, until dough comes together in clumps. 
• 4. Form into a square, wrap in plastic, and chill until firm, about 2 hours.
• 5. Let it stand for 15 minutes at room temperature and then roll out as round as possible and press into round pie pan. Put in freezer until ready for use.
  
  
  For the Pie Filling
  1. Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
• 2. Pour chopped pecans (pulse briefly in food processor for easy chopped pecans) in the bottom of the unbaked pie shell.
  
  3. Pour syrup mixture over the top. 
• 4. Cover top and crust lightly/gently with foil. 
• 5. Bake pie at 350º for 30 minutes. 
• 6. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
• NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN.If it shakes a lot, cover with foil and bake for an additional 20 minute or until set.
  Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
  Allow to cool for several hours or overnight.