Weigh 240 g all-purpose flour and 50 g icing sugar into a mixing bowl, then add 100 g cold cubed unsalted butter.

Rub the cold butter into the flour mixture with your fingertips or a pastry cutter until the mixture resembles wet sand.

Add 45 ml cold whole milk and pinch the mixture together until it forms a dough.

Shape the dough into a flat disc and refrigerate it for 120 minutes.

Preheat the oven to 180°C (350°F) and place the chilled dough between two sheets of parchment paper.

Roll the dough into a circle large enough to line a 7-inch pie dish, then fit it into the dish.

Bake the lined pie crust at 180°C (350°F) for 10 to 12 minutes, until it is partially baked and lightly set.

Combine 100 g brown sugar, 80 g maple syrup, and the remaining 80 g unsalted butter in a saucepan.

Cook the sugar mixture over medium heat and stir until it reaches a boil.

Transfer the hot syrup mixture to a mixing bowl and stir in 6 g all-purpose flour for filling.

Cool the filling mixture slightly so it is warm rather than piping hot, then whisk in 2 eggs until smooth.

Stir 150 g pecans into the filling until they are evenly coated.

Pour the pecan filling into the partially baked pie crust and spread the pecans evenly.

Bake the pie at 180°C (350°F) for 15 to 20 minutes, until the filling is set with only a slight jiggle in the center.

Cool the pie on a wire rack before slicing so the filling can finish setting.