Start by making the crust. In a mixing bowl, combine the flour and salt. Add the cold butter cubes and using a fork or a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs.

Gradually add in the ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer the dough to the 9-inch pie dish and press it into the bottom and sides. Trim the edges and crimp them as desired.

Line the pie crust with parchment paper and fill it with pie weights or dried beans. This will prevent the crust from puffing up during baking. Bake the crust for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes.

While the crust is baking, make the filling. In a saucepan, combine the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat and stir in the chopped pecans.

Pour the filling into the pre-baked crust and return it to the oven. Bake for 40-50 minutes, or until the filling is set and the crust is golden brown. Let the pie cool completely before serving.