1. Start by mixing the flour, salt, and sugar in a large bowl. Add cold, cubed butter and cut it into the flour mixture using a pastry cutter or fork until the mixture resembles coarse crumbs.
2. Next, add ice water a tablespoon at a time. Mix gently after each addition until the dough holds together when pinched.
3. Gather the dough, form it into a disk, wrap it in plastic wrap, and let it chill for at least 30 minutes.
4. Once chilled, roll out the dough on a floured surface into a 12-inch circle, and carefully transfer it to a 9-inch pie pan, trimming the edges if necessary.

Preparing the Pecan Filling

1. In a large mixing bowl, start by whisking together the light corn syrup and brown sugar until smooth.

2. Add the eggs and vanilla extract, and continue whisking until the mixture is thoroughly combined. Finally, pour in the melted butter and gently fold in the pecans.

3. For a vegan filling, use the flaxseed-water mixture as an egg substitute. For a healthier twist, you can replace corn syrup with a mix of maple syrup and agave syrup, though the consistency may be slightly different.

Assembling and Baking 

1. Preheat your oven to 350°F (175°C). Carefully pour the prepared filling into the pie crust, and arrange the pecans decoratively on the surface if desired.

2. Bake the pie for 50 to 60 minutes. The filling should be set around the edges while slightly jiggly in the center

3. Once the pie is done, remove it from the oven and allow it to cool completely.