In a large bowl, mix the all-purpose flour, granulated sugar, and salt together. Add the chilled, cubed unsalted butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Add Ice Water

Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.

Chill the Dough

Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Roll Out the Dough

On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer the dough to the pan and trim the excess, leaving a little overhang.

Pre-bake the Crust

Preheat your oven to 375°F (190°C). Prick the bottom of the crust with a fork and bake for 10 minutes. Remove and set aside to cool slightly.

Filling Preparation

Prepare the Filling

In a large mixing bowl, combine the chopped pecans, granulated sugar, brown sugar, corn syrup, vanilla extract, beaten eggs, and salt. Mix until well combined.

Fill the Crust

Pour the pecan filling mixture into the pre-baked pie crust, spreading evenly.

Bake the Pie

Bake the pie in the preheated oven at 375°F (190°C) for 40-50 minutes, or until the filling is set and the top is golden brown.

Cool and Serve

Allow the pie to cool on a wire rack for at least 2 hours before slicing. Serve with whipped cream or vanilla ice cream if desired.