Gluten-free Pecan Pie

Preheat the oven to 350 °F (175 C) and grease a 9” pie plate (a regular one, not deep dish).
In a medium mixing bowl, stir together the oat flour, sugar and salt with a fork until well combined.
1 2/3 cups (153 grams) gluten-free oat flour, 1 tablespoon granulated sugar, 1/2 teaspoon salt
Add oil and stir until you have coarse crumbs. Add water and stir until well combined, and it forms a dough. It’ll be denser and firmer than regular dough. The first few seconds, it’ll seem way too wet and sticky. It only takes about 20 seconds for the oat flour to suck up the liquid.
2 tablespoons + 2 teaspoons oil, 1/3 cup (75 ml) water
If your dough seems too dry, you can add up to another 1 teaspoon of water (room temp is okay).
Pat the dough over the bottom and up the sides of the greased pie pan. Make sure the dough goes all the way up the sides. Place in the fridge while preparing the filling.

In a large mixing bowl, stir together all filling ingredients except for the pecans, sprinkling on the cornstarch, rather than plopping down a big clump. If there are any eggy bits that aren't coming out, remove them or they’ll bake up ugly.
3/4 cup (150 grams) light brown sugar, 1 cup (240 ml) pure maple syrup, 3 large eggs, 1/4 cup (56 grams) unsalted butter, 1 1/2 teaspoons cornstarch, 1 teaspoon vanilla extract, 1/4 teaspoon salt
Once combined, stir in the pecans.
2 1/2 cups (280 grams) chopped pecans
It’s best to do the following step near the oven so that the filling doesn’t spill over the crust as you’re transferring the pan. Pour the filling into the unbaked pie crust, but do not pour so high that it goes over the crust!
Bake for 45 minutes or until the middle is set. It’ll have risen a bit but will settle back down as it cools.
Let cool completely, about 2 hours, and then refrigerate for at least 2 more.
Refrigerate any leftovers for up to 4 days.