Mix together the flour, butter, and salt in a large bowl. Use a pastry blender or two knives and cut in butter until mixture becomes similar to coarse crumbs with some larger lumps.
Put 2 tablespoons ice water evenly over mixture and gently stir with a fork until everything is fused together. To test the dough, squeeze some dough together to make a small ball. Add more water, 1/2 tablespoon at a time and test again if the dough does not hold together.
Form the dough into a ball (be cautious not to overwork the dough) and press it flat into a disc.
Use a plastic wrap to wrap the disc tightly and chill or refrigerate for at least 1 hour.
Preheat oven to 350 F (176 C).
Lightly spread some flour on a flat surface and with a lightly floured rolling pin, roll out the chilled pie crust dough into a 12-inch circle. Center and fit the dough into a 9-inch pie plate trimming the dough to a 1-inch overhang and fold it over to form a rim. Pinch the rim with your fingers to create a crimped edge. You can also use a fork to press down on the rim forming an edge. Then lightly puncture the bottom all over with a fork (helps to release the air during baking). Chill the pie plate in the refrigerator.
Whisk together the melted butter and brown sugar until smooth in a large bowl. Whisk in the eggs, corn syrup, vanilla, cinnamon and salt until combined. Put and mix in the pecans and carefully pour pie filling into chilled pie crust.
Bake the prepared pie for 40 to 50 minutes until the top of the pie becomes golden and the filling has set (it should slightly jiggle when you shake the pie dish gently). After 20 minutes of baking, cover the pie loosely with foil to prevent the crust from excessive browning.
Allow the pie to cool completely for several hours then serve the pie with whipped cream or ice cream.