Preheat the oven to 350°F (175°C).

In a medium bowl, mix the flour and salt.

Add the cold butter and cut it in using a fork or pastry cutter until the mixture looks crumbly. Slowly add ice water, 1 tablespoon at a time, until the dough starts to come together. Chill for 15 minutes to let it firm up.

Roll out the dough to fit a 9-inch (23 cm) pie pan and press it gently into the pan. Trim the edges if needed, then use a fork to make a simple pattern around the rim.

In another bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until smooth and well blended.

Pour the filling into the crust.

Spread the pecans evenly on top in a circular pattern.

Place the pie in the oven and bake for 50–55 minutes, or until the filling looks set and slightly puffed. If the crust edges start to brown too quickly, cover them with foil.

Let the pie cool completely on a wire rack for at least 2 hours so the filling sets nicely. Slice and serve as is, or add a spoonful of whipped cream on top.