Add 1½ cups all-purpose flour, 2 tablespoons sugar, and ½ teaspoon salt directly into your 9-inch pie plate. Use a fork to lightly mix the dry ingredients together, ensuring even distribution of salt and sugar throughout the flour.

Pour ½ cup vegetable oil directly into the flour mixture in the pie plate. Stir gently with a fork until the dough begins to form small clumps and the oil is fully absorbed into the flour mixture.

Stir in 3½ tablespoons whole milk, mixing until the dough comes together into a cohesive ball. If the mixture seems too dry, add a tiny splash more milk; if too wet, sprinkle in a bit more flour.

Lightly flour your hands to prevent sticking, gather the dough into a ball, then press it evenly across the bottom and up the sides of the pie plate. Create an even thickness throughout, paying special attention to the corners where the bottom meets the sides.

In a medium bowl, stir together 1 cup white corn syrup and ½ cup granulated sugar. Mix thoroughly until the sugar dissolves and the mixture becomes smooth and glossy.

Crack 3–4 eggs into a small bowl and beat lightly with a fork. Pour the beaten eggs into the corn syrup mixture and stir until completely smooth and well incorporated, with no streaks remaining.

Stir in 1 teaspoon vanilla extract for depth of flavor. Fold in 1 cup pecan pieces (or slightly more if you love pecans like Brenda does) until every nut is fully coated with the sweet filling.

Pour the pecan filling into the prepared crust, spreading pecans evenly. Bake at 350°F for approximately 1 hour and 10 minutes, until the edges are set but the center still has a slight jiggle. Remove from oven and cool completely on a wire rack for at least 2 hours before slicing.