Decadent Caramel-Pecan Pie

In a medium bowl, mix all-purpose flour, sugar, baking powder, and salt. Using a pastry blender, cut unsalted butter into flour mixture until pieces are pea-size. In a small bowl, mix egg and the 1 tablespoon ice water. Gradually stir egg mixture into flour mixture. Using fingers, knead dough until a ball forms, adding up to another 1 tablespoon ice water, a little at a time, if needed. Don't overmix; dough should feel slightly sticky. Use hands to flatten and shape into a 6-inch round disc. Wrap in plastic wrap and chill in refrigerator for 45 to 60 minutes or till firm.

On a floured surface, roll dough into an 11-inch circle. Transfer to a greased 9-inch fluted tart pan with a removable bottom. Press into fluted sides of tart pan; trim edges. Don't prick unbaked tart shell. Chill for 30 to 60 minutes. Line tart shell with a double thickness of foil. Bake in a 400° oven for 10 minutes. Remove foil. Bake 5 to 6 minutes more or till light brown. Cool on a wire rack. Makes one 9-inch tart crust.

In a heavy medium saucepan, melt unsalted butter over low heat, stirring often. Increase heat to medium. Stir in sugar, brown sugar, corn syrup, water, and salt. Bring to boiling; stir constantly. Reduce heat; simmer, uncovered, for 5 minutes, stirring often (you'll see big, slow bubbles as it boils). Remove from heat. Carefully whisk in whipping cream and vanilla (the sauce may sputter). Use 1-1/4 cups of the sauce for the pie. Allow remaining sauce to cool. Cover; refrigerate remaining sauce. If you like, reheat over low heat and stir before serving over ice cream. Makes 3 cups sauce.