First, place the all-purpose flour in a large bowl.

Second, add the cold butter to the flour. You can cube it or grate it. I chose to grate the butter because the thin slices are easier to incorporate with your fingers. You want to mash the butter into the flour until it resembles a coarse meal, almost like sand.

Third, add the egg, salt, cold water, and white vinegar to the flour and butter mixture.

Mix all of the ingredients with your fingers until the dough forms.

After the dough has come together, wrap it completely with plastic storage wrap and flatten it into a disc so that it’s easier to roll out later. Place the wrapped pie crust into the fridge for at least 20 minutes.

Roll it out on a lightly floured surface once the pie crust has finished resting in the fridge.

Using a rolling pin, roll out the pie crust to the size of your pie-baking dish. Sprinkle flour on top of the dough and the rolling pin to prevent it from sticking.

Then, roll your dough around the rolling pin to transfer it into the pie dish.

Next, trim the extra dough (hanging off of the pie dish) with a knife, leaving enough to have a thick crust on the edge.

Crimp the edges of the crust any way that you like. You can use a fork or your fingers. Today, I chose to use a fork.

Crack the additional egg, add a splash of water to a small bowl, and beat with a fork to make your egg wash.

Brust the edges of the finished pie crust with the egg wash. (You can also brush the pie right before placing it into the oven to bake.)

Place the pie crust in the fridge until ready to fill and bake.

First, preheat the oven temperature to 350 degrees F.

Second, combine the brown sugar, Karo syrup, and eggs into a mixing bowl.

Third, add the cinnamon, salt, and vanilla to the syrup mixture and whisk to combine.

Next, slowly pour the melted butter while whisking, especially if the butter is still hot. You don't want to make scrambled eggs in your pie filling.

Then, take the chilled pie crust from the fridge and place the pecans on the bottom.

On top of the pecans, arrange the white chocolate chips.

Next, pour the mixture on top of the pecans and chocolate chips.

Then, give the pie a little shake to allow the filling to seep between the pecans and chocolate and reach the bottom.

Bake the pecan pie at 350 degrees for 45 minutes. (If you notice the crust getting too brown, place a pie shield around it or use some aluminum foil.)

Finally, remove the pie from the oven and let it come to room temperature before serving. (Some people like to eat Pecan Pie hot, but it's dangerous and can easily scorch your tongue. My husband prefers his pecan pie cold out of the fridge.)

​Serve with whipped cream on top of the pie or a scoop of vanilla ice cream, and enjoy!