Prepare my perfect pie crust recipe and place pie dough in a deep dish pie plate. Refrigerate while you prepare the pecan pie filling.

In a large bowl cream together sugar, brown sugar, salt, corn syrup, and softened (or melted) butter. Mix in the eggs and vanilla.

Reserve a few pecans and stir the rest into the batter. Pour into unbaked pie shell. Add a few of the reserved pecans on top of the pie in any empty spots, to make it look pretty. Use a small spoon to cover them with batter.

Bake at 425 degrees for 10 minutes, then lower the oven temp to 350 degrees F and continue baking for about 50 minutes. Check the pie half way through cooking and tent a large piece of greased aluminum foil over the top of the pie. (I tent it high so it doesn't touch the pie filling). You will know your pecan pie is done when you can shake it gently and it is not overly jiggly. If it jiggles a lot when shaking, continue cooking until the center is more set, 5-10 more minutes, or longer if needed. Err on the side of cooking it longer rather than shorter to ensure that the middle has set.

Allow pie to cool completely for several hours before cutting and serving. Or refrigerate for 1-3 days, until ready to serve.