Mix the gluten-free all-purpose flour, salt, and sugar.

Add the cold butter and rub it into the dry ingredients by hand or with a stand mixer.

Gradually add the water, mixing until the dough comes together.

Turn the dough out onto a lightly floured, cool work surface.

Knead briefly to form a ball.

Shape the dough into a rounded square.

Wrap in plastic wrap and chill for 30-45 minutes.

Roll out the chilled dough to about 3-4 mm thick between sheets of parchment paper to prevent sticking.

If desired, use dough guide strips while rolling it out.

This will help ensure an even thickness and speed up the process.

Fit the dough into a 23 cm tart pan.

Press it into the sides, trim the edges, and prick the bottom a few times with a fork.

Refrigerate while you prepare the filling.

Mix the cornstarch, water, and muscovado sugar in a small saucepan.

Cook over medium-low heat, stirring constantly, until the mixture thickens and turns glossy.

Remove from the heat once thickened, then stir in the dairy-free butter.

Let cool.

Whisk together the eggs, salt, nutmeg, cinnamon, and honey in a large bowl.

Add the cooled syrup mixture and mix well.

Fold in the chopped pecans.

Pour the filling into the chilled crust and smooth the top so the pecans are evenly distributed.

Arrange the whole pecans in concentric circles, working from the edge toward the center.

Bake in a preheated 170°C oven for 40-45 minutes.

Let the pie cool to room temperature.

If desired, brush with neutral fruit glaze or warmed honey.

Refrigerate for a few hours before serving.

This pecan pie is best served chilled the next day.