Gluten-Free Pecan Pie

To prepare crust: Combine flour blend and salt in a large bowl or food processor. Cut in cold butter using a pastry blender, two knives or by pulsing in the food processor until pebble-size pieces form. Add ice water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together. Pat the dough into a 5-inch disk. Lightly flour a large sheet of plastic wrap and wrap the dough in it. Refrigerate for at least 1 hour and up to 2 days. Remove from the refrigerator about 15 minutes before rolling out.

Meanwhile, combine dates and boiling water in a small heatproof bowl or jar; let stand for at least 1 hour (or cover and refrigerate for up to 2 days).

To assemble pie: Preheat oven to 400 degrees F.

Unwrap the dough, keeping the plastic underneath. Lightly flour the dough and cover with another large piece of plastic wrap. Roll out the dough to a 12-inch round. Remove the top sheet and invert a 9-inch pie pan onto the dough. Slide your hand under the dough and quickly flip the dough into the pan. Remove the plastic. Trim and patch the dough so there is an even overhang all the way around. Fold the overhang under and crimp the edges with a fork. Patch any cracks with the extra dough. Line the crust with parchment paper and fill with pie weights.

Bake the crust until lightly golden, 20 to 25 minutes. Carefully remove parchment and weights.

Reduce oven temperature to 350 degrees F.

To prepare filling: Meanwhile, pulse the dates and soaking water in a blender or mini food processor until a smooth paste forms. Transfer to a large bowl and whisk in eggs, corn syrup, butter and vanilla. Fold in pecans. Pour the filling into the warm crust.

Bake the pie until it's set around the edges and barely jiggles in the center when gently shaken, 35 to 40 minutes. Let cool at least 2 hours before serving.