In a large mixing bowl, combine flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough holds together. Shape into a disc, wrap in plastic, and chill for at least 30 minutes.

Preheat your oven to 350°F (175°C). Roll out the chilled dough into a 12-inch circle and transfer to a 9-inch pie pan, pressing gently into the bottom and sides. Trim excess dough and crimp edges.

In a large bowl, whisk together corn syrup and brown sugar. Beat in the eggs (or flax eggs), vanilla, and melted butter. Fold in chopped pecans evenly.

Pour the pecan filling into the prepared crust and arrange whole pecans on top for decoration.

Bake the pie for 50 to 60 minutes until edges are set and the center jiggles slightly. If the crust browns too quickly, cover edges with foil.

Remove from the oven and allow to cool completely on a wire rack for about 2 hours before slicing.