Preheat oven to 350#&176;F.
Remove 3 pie crusts from packaging and let them sit out on the counter for about 15 minutes.
Place stack two of the pie crusts together and use a rolling pin to roll them into a 17"x 12" rectangle.
Spray 15"x 10" jelly roll pan with non-stick spray. Place the rolled out pie crust on the pan gently pressing the dough up the sides of the jelly roll pan.
Prick the bottom of the crust all over with a fork and place a piece of parchment paper over the bottom before filling pie crust with pie weights to keep it from puffing up.
Blind-bake the crust for 20 minutes.
While crust bakes mix together the 6 eggs, sugar, light corn syrup, salt, vanilla, and butter.
Take the 3rd piece of pie crust and use small leaf-shaped cookie cutters to cut out leaves to decorate the pie.
Once crust is done baking remove it from the oven and pour the 4 cups of pecans over the bottom of the crust.
Pour the filling over the pecans.
Add the pie dough leaves around the outer edge of the pie. Mix the single egg and 1 Tbsp of water together to make an egg wash and gently brush it over the leaves and the edge of the pie crust.
Using small strips of aluminum foil cover the edges of the pie that have already baked so they don't burn as the pie cooks.
Carefully place pie in the oven and bake at 325°F for 45-60 minutes or until the center doesn't jiggle anymore.