• Preheat the oven to 350° Fahrenheit.

CRUST

• Combine the flour, sugar, and salt in a large bowl. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, and mix just until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least an hour.
• Roll the chilled dough on a floured surface to fit a 9-inch pie dish, ensuring it has enough overhang to crimp the edges. Transfer the dough to the pie dish, trim the excess, and crimp the edges with a fork or your fingers and thumb.
• Line the crust with parchment paper and fill it with pie weights or dried beans.
• Blind bake the crust for 18-20 minutes. Remove the parchment paper and pie weights, and set the crust aside to cool slightly while preparing the filling.

FILLING

• Whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla, flour, and salt in a large bowl until smooth. Stir in the chopped pecans.
• Pour the filling into the blind-baked crust. Arrange extra whole pecans on top in a decorative pattern if desired.
• Bake the pie for 60-70 minutes, or until the center is set but still slightly jiggly.
• Cover the edges with foil halfway through baking if the crust is browning too quickly. Cool the pie completely before serving to let the filling fully thicken.