Preparation Steps

• Make the pie crust: In a large bowl, whisk together flour and salt. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, 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 chilled dough to a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Crimp the edges as desired. Prick the bottom of the crust with a fork.
• Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, and bake for another 5 minutes, or until lightly golden.
• Make the filling: In a medium bowl, whisk together eggs, granulated sugar, corn syrup, melted butter, vanilla extract, and salt until well combined.
• Arrange the pecan halves in the partially baked pie crust. Pour the filling evenly over the pecans.
• Bake: Reduce oven temperature to 350°F (175°C). Bake for 35-45 minutes, or until the filling is set and the top is golden brown. The center should be slightly jiggly.
• Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to fully set.