In a food processor (or a bowl) add flour and salt. Pulse (or cut) butter into flour mixture. Continue to pulse a few more times until butter is pea sized. Pulse in ice water, 1 tablespoon at a time, until dough begins to come together. (Test your dough by pinching some together with your fingers. If it holds together, it is ready.) Remove from food processor (or bowl) onto a lightly floured surface.*
Roll out your pie dough into a large circle and place into a 9" pie plate. Cut away any excess crust and form the edges if desired.
Preheat oven to 350 degrees.
In a large bowl, add granulated sugar, brown sugar, salt, corn syrup, vanilla, melted butter, and eggs. Whisk well to fully combine.
Pour pecans into empty pie crust and spread into an even layer. Pour pie filling over pecans.
Cover pie loosely with foil and bake for 30 minutes.
Remove foil and bake for an additional 20-30 minutes, or until middle of pie is mostly set (it will jiggle slightly). If pie is very jiggly and liquid, continue baking until mostly set. Pie will continue to set as it cools.
Place pie on the counter to cool for several hours before serving.
*If making in advance, form dough into a disc and wrap in plastic. Place in refrigerator to chill until ready to use (dough can be made up to 2 days in advance and kept in the refrigerator).
Optionally, top your pie with whipped cream or vanilla ice cream when serving.
Leftover pie can be kept at room temperature for 3-4 days, in a sealed container or tightly wrapped in foil.