Preheat the oven to 425 degrees F (220 degrees C).
In a food processor, pulse
Gluten-Free All-Purpose Flour (1 cup)
Granulated Sugar (1/2 Tbsp)
Salt (1/2 tsp)
together until mixed.
Unsalted Butter (1/2 cup)
, and pulse about 10 times, until butter is about the size of peas.
Water (2 1/2 Tbsp)
Sour Cream (1 1/2 Tbsp)
Apple Cider Vinegar (1/2 Tbsp)
in a small bowl.
In a food processor, pour half of the liquid mixture in and pulse a few times, until incorporated. Pour in the rest and pulse until dough just comes together, about 6-10 times. If the dough doesn't start to come together, add a touch more cold water.
Turn dough onto a sheet of plastic wrap and flatten it into a thick 1-inch disk. Wrap tightly and refrigerate for at least 1 hour or freeze for 30 minutes.
Before rolling out, let sit on the counter for 5 minutes so it is easier to work with.
Lay a large piece of parchment paper on your workspace. Place unwrapped dough disc in middle and place same sized sheet on top.
Use a rolling pin to press and spread out down from the middle out. Roll out into a circle slightly larger than your pie dish.
Remove top paper, and invert onto the pie dish. Remove the second paper.
If necessary, trim the edges so there is an even 1/2-inch overhang all around the edges. Tuck the edge under, all the way around, and then use your finger and thumb to make a decorative edge.
Freeze the crust for 15 minutes while you prepare the pecan filling.
In a medium bowl, whisk together the
Large Eggs (3)
Dark Corn Syrup (1 cup)
Brown Sugar (1/2 cup)
Butter (3 Tbsp)
Molasses (1 Tbsp)
Corn Starch (1 Tbsp)
Salt (1/2 tsp)
Pecans (2 1/2 cups)
on the bottom of the chilled pie shell and pour the filling on top.
Bake in the oven for 10 minutes on the lowest oven rack, and then reduce the oven to 325 degrees F (160 degrees C) to bake for 50-60 minutes longer. The pie is done when the edges are set and the middle jiggles just slightly but does not wave back and forth, or when the instant-read thermometer is 185-200 degrees F (85-90 degrees C) in the center.
Let the pie cool completely, at least 4-6 hours before slicing and serving. The filling will set as it cools.