Let's begin with the foundation. On a nice, generously floured surface, gently roll out your dough. To keep it from sticking and to ensure it's the same thickness all over, give the dough a little turn after every roll. Be gentle, my dear—we want to avoid rolling over the same spots too many times so the dough stays tender. Use your hands to softly cup the edges, keeping them smooth and crack-free. If things get sticky, just sprinkle a bit more flour wherever you need it. You’ll want a circle large enough to fit your pie tin comfortably.

Now, carefully roll the dough up onto your rolling pin and drape it over your 9-inch pie tin. Press it in gently, but be careful not to stretch it! Trim away the extra dough with scissors or a knife, leaving a little overhang to fold under. Crimp the edges to make them pretty, and prick the bottom all over with a fork. Now, wrap it up snug in plastic and let it rest in the refrigerator for at least 2 hours—patience makes for the best crust!

When you are ready, warm your oven to 400°F and set the rack in the lower third. Line your chilled crust with foil, pressing it firmly into the corners, and fill it all the way to the top with pie weights (or sugar, rice, or beans).

Bake it on a rimmed pan for 20 minutes. Remove the foil and weights, then pop it back in for another 5 to 10 minutes until it’s lightly golden. Turn the oven down to 350°F now so it's ready for the next step.

While the oven is at 350°F, spread your pecans on a baking sheet and toast them for 8 to 10 minutes. Give them a stir halfway through and take them out when they smell wonderful. Let them cool before chopping.

For the butter, melt it in a medium skillet over medium-low heat. Turn the heat up a smudge to medium and let it cook. It will foam and crackle—that's the water cooking out! When the crackling stops, keep stirring every 30 seconds. Watch closely for a nutty aroma and little brown bits forming at the bottom. The moment those bits turn amber, pour it all (including the bits!) into a bowl to cool.

In a large bowl, whisk the eggs well, then stir in the maple syrup, brown sugar, flour, vanilla, cinnamon, and salt. Slowly whisk in that warm brown butter until it's all happy together.

Scatter the chopped pecans over the bottom of your warm crust, then pour the egg mixture right over them. Bake at 350°F for 40 to 45 minutes. You want the edges set but the center to still have a little wobble, like gelatin. If the crust gets too dark, just cover the edges with foil.

When it's done, brush the top with a tablespoon of maple syrup and a sprinkle of flaky salt. Let it cool completely on a wire rack before serving.

Making it ahead: You can easily bake this pie ahead of time and freeze it in an airtight container for several months.

The best pan: A disposable aluminum pie tin works wonders if you plan to freeze the pie.

Serving: Let the frozen pie thaw overnight in the refrigerator and come up to room temperature before you slice it.

Crisping the crust: If you'd like the crust to be crispy again after thawing, just warm the pie in a low oven for a short while before serving.