Preparation Steps

• For the pie crust: In a large bowl, whisk together flour and salt. Cut in cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans.
• Bake the crust for 15 minutes. Remove the parchment paper and weights, and bake for another 5-7 minutes, or until lightly golden. Remove from oven and let cool slightly.
• For the filling: In a medium bowl, whisk together granulated sugar, corn syrup, salt, and vanilla extract. Stir in the beaten eggs and melted butter until well combined.
• Arrange the pecan halves evenly in the partially baked pie crust. Pour the filling mixture over the pecans.
• Bake at 375°F (190°C) for 40-50 minutes, or until the filling is set and the crust is golden brown. If the crust edges start to brown too quickly, cover them with foil.
• Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.