Combine flour and salt in a bowl. Add cold butter and cut it in until the mixture resembles coarse crumbs. Add ice water a tablespoon at a time, mixing until dough just comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.

Roll chilled dough on a lightly floured surface into a 12-inch circle. Fit into a 9-inch pie pan, trimming and crimping the edges. Chill while you prepare the filling.

Preheat oven to 350°F (175°C). In a large bowl, whisk both corn syrups and brown sugar until blended. Whisk in eggs one at a time, then add melted butter, vanilla, and salt. Mix gently until smooth.

Arrange toasted pecan halves in the crust. Pour filling over pecans. Place pie on a baking sheet and bake 50-60 minutes, until the edges are set and center has a slight jiggle.

Cool pie completely on a wire rack for at least 4 hours before slicing for best consistency.