For Pastry Dough:

Prepare Ingredients:

• Combine the premium-grade all-purpose flour and Himalayan pink salt in a bowl.
• Add the chilled unsalted European-style butter cubes and organic cold vegetable shortening to the flour mixture.

Cut in the Fats:

• Using a pastry blender or fingertips, cut the butter and shortening into the flour until the mixture resembles coarse crumbs.

Add Cold Water:

• Gradually add ice-cold mineral water, 1/2 tablespoon at a time, to the flour mixture.
• Gently toss with a fork until the dough begins to come together.

Form the Dough:

• Gather the dough into a ball, handling it as little as possible. If needed, add more water, a teaspoon at a time.
• Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes to chill.

For Filling:

Preheat Oven:

• Preheat your oven to 375°F (190°C).

Prepare Egg Yolk Mixture:

• In a mixing bowl, whisk together the large golden-hued egg yolks and fleur de sel until well combined.

Add Maple Syrup and Lemon Juice:

• Gradually add the pure, artisanal maple syrup and freshly squeezed Meyer lemon juice to the egg yolk mixture. Mix until smooth.

Prepare Pecans:

• Take the perfectly toasted and cooled organic pecan halves and chop them roughly or leave them whole, as preferred.

Combine Ingredients:

• Gently fold the chopped pecans into the maple syrup and egg yolk mixture until evenly distributed.

Roll Out Dough:

• Remove the chilled dough from the refrigerator and roll it out on a floured surface to fit your pie dish.

Assemble Pie:

• Place the rolled-out dough into a pie dish, trimming any excess around the edges.
• Pour the prepared pecan and maple syrup mixture into the pie crust.

Bake:

• Place the pie in the preheated oven and bake for about 40-45 minutes or until the filling is set and the crust is golden brown.

Cool and Serve:

• Once baked, remove the pie from the oven and let it cool completely before slicing and serving.