In a mixing bowl, whisk together flour, sugar, and salt.

Add butter and cut into flour using a pastry cutter or fork until the mixture resembles coarse meal with small visible chunks of butter.

Add 1 Tbsp of water at a time and fold with a rubber spatula, adding just enough water until the mixture has almost fully come together and is in moist clumps.

Gently press the dough together and shape it into a 6-inch round disk. Wrap in plastic wrap and chill for 45 - 60 minutes until nearly firm.

Dust a clean work surface with flour and roll the crust out into a 12-inch round. Fold the dough in half and then in half once more.

Transfer the dough to a 9-inch pie dish with the folded corner of the dough in the center of the pie pan.

Carefully unfold the dough and fit it into the dish. Trim excess crust, leaving about 3/4-inch overhang. Tuck the excess under the crust and flute or decorate as desired.

Pierce the bottom and sides of the crust all over with a fork. Transfer to the freezer and chill for 15 - 20 minutes until firm.

Preheat the oven to 400°F (200°C).

Chop 1 cup of the pecans and sprinkle evenly into the pie crust. Sprinkle the remaining whole pecans over the chopped layer and set aside.

In a mixing bowl, whisk together brown sugar, salt, and cinnamon. Mix in melted butter, corn syrup, eggs, and vanilla extract until smooth and well combined.

Pour the filling mixture evenly over the pecan layer in the crust.

Transfer the pie to a baking sheet and bake in the lower portion of the oven at 400°F (200°C) for 15 minutes.

Reduce the oven temperature to 350°F (175°C) and continue baking for 45 - 55 minutes, or until the pie is set and slightly jiggly in the center.

Transfer the pie to a wire rack and cool completely before serving.