In a large mixing bowl, combine flour, salt, and sugar. Cut in butter until resembling coarse crumbs. Gradually add ice water until dough holds together. Chill for at least 30 minutes.

Preheat your oven to 350°F (175°C).

Roll the chilled dough into a 12-inch circle and transfer to a 9-inch pie pan, trimming excess.

Whisk together corn syrup and brown sugar until smooth. Add eggs and vanilla, mixing until combined. Stir in melted butter and fold in pecans.

Pour the filling into the crust and bake for 50–60 minutes until edges are set but center is still slightly jiggly.

Let the pie cool completely on a wire rack for at least 2 hours before slicing.