In a large mixing bowl, combine all-purpose flour, salt, and sugar. Using a pastry cutter or your fingers, cut in cold cubed butter until the mixture resembles coarse crumbs. Gradually incorporate ice water, mixing until the dough holds together. Shape the dough into a disk, wrap it in plastic, and chill in the refrigerator for at least 30 minutes.

On a lightly floured surface, roll out the dough into a 12-inch circle using a rolling pin. Carefully transfer the rolled dough to a 9-inch pie pan, gently pressing it into place and trimming any excess around the edges.

In a large mixing bowl, whisk together corn syrup and brown sugar until combined. Add eggs or flax eggs and vanilla extract, mixing thoroughly. Then, stir in melted butter, ensuring it’s well blended. Finally, fold in the pecans gently.

Pour the pecan filling into the prepared crust, distribute the pecans evenly, and bake in a preheated oven at 350°F (175°C) for 50-60 minutes.

Remove the pie from the oven and allow it to cool completely on a wire rack.