Combine flour and salt in a large bowl, then cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until a dough forms; do not overmix. Gather the dough into a ball, flatten it into a disc, wrap it in plastic, and refrigerate for 30 minutes, or until chilled.

On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate, trim the edges, and crimp as desired.

Preheat your oven to 375°F (190°C) and in a large bowl, whisk together the eggs, corn syrup, sugar, melted butter, and vanilla extract until smooth. Stir in the chopped pecans, making sure they are evenly distributed.

Pour the pecan mixture into the prepared pie crust. Place the pie on a baking sheet to catch any drips.

Bake the pie for 30-40 minutes, or until the center is set and a knife inserted near the center comes out clean. If the crust begins to brown too quickly, loosely cover the edges with aluminum foil. Let the pie cool completely on a wire rack before serving, for at least 2-3 hours, or preferably overnight.