1. Make the crust: In a bowl, whisk flour, salt, and sugar. Cut in cold butter until pea-sized. Sprinkle in ice water, 1 tablespoon at a time, just until dough holds when pressed.

2. Form and chill: Gather dough into a disk, wrap, then chill 30 minutes to relax gluten and firm the butter.

3. Roll and fit: On a lightly floured surface, roll dough into a 12-inch circle. Ease it into a 9-inch glass pie dish and crimp edges. Chill while you make the filling.

4. Mix sweet base: In a large bowl, whisk corn syrup and brown sugar until smooth and glossy.

5. Add eggs or flax eggs: Whisk in eggs one at a time, or whisk in prepared flax eggs until combined, then mix in vanilla.

6. Stir in fat and nuts: Whisk in melted butter, then fold in pecans until evenly coated.

7. Fill and bake: Pour filling into the chilled crust. Bake at 350°F (175°C) for 50–60 minutes on the center rack.

8. Check doneness: The edges should be set and the center should jiggle slightly like gelatin. If crust edges brown fast, cover with foil or a silicone pie shield.

9. Cool completely: Set pie on a rack and cool until room temperature, at least 3–4 hours, before slicing for tidy wedges.

10. Serve: Slice with a sharp knife. Serve plain, with vanilla ice cream, or with cinnamon whipped cream.