In a mixing bowl, combine flour, salt, and sugar until well-blended. Cut in cold, unsalted butter until resembling coarse crumbs.

Gather the dough into a ball, flatten it into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Preheat your oven to 350°F (175°C). Roll out the chilled dough into a circle about 1/8 inch thick and transfer it to a 9-inch pie pan.

Crimp the edges as desired and place the crust in the refrigerator.

Whisk together corn syrup, eggs, granulated sugar, and vanilla extract until smooth and fold in toasted pecans.

Pour the pecan filling into the prepared crust, ensuring even distribution of the pecans.

Smooth the top gently with a spatula.

Bake for 55-60 minutes until the filling is set and crust is golden brown. Cover edges if they brown too quickly.

Remove from oven and cool completely at room temperature before slicing.