Gluten-Free Pecan Pie

Combine dry ingredients in a food processor until combined, 5 pulses. Sprinkle butter over the top of the flour in the bowl of the food processor. Pulse until you get large pea sizes pieces. about 10 to 12 pulses.
Combine ice water, sour cream, and vinegar in a chilled bowl. Whisk to combine.
Turn on the food processor and start slowly pouring the water-sour cream mixture. You might not need all the mixture. Once the dough becomes shaggy and just starting to come together it is ready.
Turn out the dough and form it into a ball. Divide in half and press into 2 flat discs. Individually wrap in plastic wrap and chill for at least 30 minutes but 2 hours is better.

Preheat the oven to 425 F degrees. Roll out the gluten-free dough and transfer the pie dough into a 9 or 10-inch pie dish and press into place. Trim as needed then fold and crimp the edge.
Line the shell with parchment paper and fill with 3 cups of dried beans or pie weights. Bake the crust for 10 minutes at 425F. Remove the pie weights and paper prick the crust all over, including the sides, with the tines of a fork, bake for another 5 minutes and remove from the oven.
Reduce oven temperature to 350 F degrees. Allow the pie shell to cool while you prepare the filling.
Melt the butter in the microwave or in a saucepan. Allow to cool slightly but not solidify. Whisk together the cooled melted butter, corn syrup, brown sugar, and salt until well combined and frothy. Add the eggs and vanilla. Whisk until combined. Stir in 1 cup of chopped pecans.
Pour filling into the pie shell then arrange the remaining pecans on the surface.
Bake for 35 to 40 minutes or until the center is just set and reaches 200F degrees.
Cool the pie on a baking rack for at least 2 hours, preferably overnight. Serve cold or at room temperature.