To make the crust:

Mix the flour, organic sugar and salt in a food processor.

Add butter slowly, using the on/off switch until the mixture resembles coarse crumbs.

Blend enough water to form moist clumps of dough.

Remove dough and form into a ball, then flatten dough into a disk.

Wrap with plastic wrap and chill for one hour.

Roll dough on a floured work surface to a 13″ round size.

Transfer to a 9″ pie pan.

Trim and crimp the edges.

Chill in freezer for 15 minutes.

To make the pie filling:

Preheat the oven to 350°F.

Whisk the first five ingredients in a large bowl until blended.

Place organic pecans in the bottom of the pie shell.

Pour the filling mixture into the pie shell.

Bake the pie until set or a knife inserted into the center of the pie come out clean. Cool on a wire rack.