In a mixing bowl, combine the flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough holds together. Chill for 30 minutes.

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

In a bowl, whisk together corn syrup and brown sugar. Beat in eggs and vanilla, then stir in melted butter and fold in chopped pecans.

Preheat oven to 350°F (175°C) and pour the filling into the prepared pie crust.

Bake for 50 to 60 minutes until the edges are set but the center is slightly jiggly. Cover edges with foil if they brown too quickly.

Remove from oven and let cool completely on a wire rack before slicing.

Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.