1. Cut butter into 1/2-inch cubes and refrigerate. Measure the water and also refrigerate. In a small mixing bowl, add flour and salt, and mix well. Add in the cold butter until the mixture resembles coarse bread crumbs. Slowly add the refrigerated water, mixing continuously, until a dough ball is formed. Seal the dough ball in plastic wrap and place in the refrigerator overnight.
2. Sprinkle countertop or cutting board generously with flour. Remove dough from the refrigerator and place onto the floured prep area, rolling out to a thickness of 1/8 inch. Cut the dough into 5- to 6-inch diameter circles.
3. Remove extra dough from the prep area to re-roll and make more pie shells. Immediately peel, lift and flip the dough circles, making sure they don't stick. Yield should be 8 pie shells.
4. Preheat the grill with charcoals.
5. Place 2 caramel halves and 1 tablespoon pecans onto the center of each dough circle.
6. Combine corn syrup, sugar, butter, vanilla extract and salt in a small saucepan over low heat. Mix until the ingredients are combined. Remove from the heat and stir in the egg once the mixture has cooled.
7. Chill the filling for 15 minutes or until it has thickened slightly. Add 4 teaspoons of the cold filling mixture over the caramels and pecans onto the center of each dough circle.
8. Lightly moisten the edges of the dough with water. Fold the dough in half, creating a half moon with pecan filling. Gently press the pie edges together and crimp with a fork.
9. Prep the charcoal grill grate by using a grill brush to apply a light coat of oil. Transfer the pies to the grill and cook over direct heat, uncovered, for 3 minutes on each side or until the dough turns a crispy golden brown.
10. Remove from the grill and serve.
Makes 8 pies
Recipe created by Chris Lillyon behalf of Kingsford® charcoal