For the crust:
Fill a small bowl with ice and water so it is ready when you need it.
In a large bowl, whisk together flour, sugar, and salt.
Use a pastry cutter or fork to cut in the butter and Crisco. I find it’s easier to chop the butter up a bit with a knife before adding it in. Cut with the pastry cutter until it looks like coarse crumbs. Don’t overdo it! You want pea-size chunks of butter. See photo.
In a small bowl beat one egg. Pour out half (into the sink or into another container, or heck, into a frying pan). You can just eyeball it.
Add 1/4 cup ice water to the half beaten egg. Beat it together with a fork, then add it to the flour mixture. Stir until it is just coming together, then use floured hands to knead it once or twice (only to make it come together). Divide the dough in half.
Shape one half into a disc, put it in a ziplock, and stick it in the freezer. Save it for another pie another day!
Generously sprinkle flour onto a sheet of parchment paper or a pastry cloth (or the counter). Roll the dough with a rolling pin, using as much flour as you need so that it doesn’t stick. Invert the parchment paper onto a 9-inch pie pan and gently peel off the paper. (Or if you are not using paper, roll it up gently on the rolling pin and transfer to the pie pan.)
Arrange the pie crust and fold any excess crust underneath (I don’t believe in trimming it off. Just fold it under!) Crimp as desired.
Place the pie pan in the freezer or fridge while you make the filling.
For the filling:
Preheat the oven to 400 degrees F. Place a baking sheet in the oven on a center rack.
Place the stick of butter in a small saucepan and set over medium heat. Stir occasionally until the butter starts to foam. Keep stirring until you see dark brown spots start to swirl in with the foam. The mixture should have a nutty scent that is richer than the smell of regular melted butter. It should take about 5ish minutes. See photo. Remove from heat and set aside to cool slightly. (Transfer the butter to another bowl if you think it will start to burn in the pan.)
In a large bowl or stand mixer, use the whisk attachment to beat 3 eggs for 2 minutes.
Add 1/4 cup sugar, 1 cup brown sugar, and 1/2 cup corn syrup. Beat for 1 more minute, scraping the sides and bottom of the bowl.
Add the slightly cooled butter and beat well.
Add the milk, vanilla, salt, lemon juice, and flour. Beat well, scraping the sides and bottom.
Fold in the toffee bits and chopped pecans. You can take a moment to toast your pecans before adding them in, it’s never a bad idea!
Pour the filling into the chilled pie crust.
Place the pie on the hot baking sheet in the oven. Once the pie is in the oven, immediately turn the oven temperature down to 350 degrees F.
Bake at 350 for 30 minutes.
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