In a medium bowl, combine flour, salt and white sugar.
Cut butter into flour mixture until it resembles coarse crumbs.
Gradually sprinkle the water over the dry mixture, stirring until dough comes together.
Preheat oven to 350°F.
Lightly flour a surface and roll the dough into a circle about an inch larger than your pie tray.
Place in tray and fold overhang under, then lightly press against rim of pie plate.
Lightly prick bottom all over with a fork.
Chill in fridge until the filling is ready, or about 30 minutes until firm.
Meanwhile, melt butter in a small heavy saucepan over medium heat.
Add brown sugar, whisking until smooth.
Remove from heat and whisk in corn syrup, vanilla, and salt.
Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
Put pecans in pie shell and pour corn syrup mixture evenly over them.
Bake for about about an hour until filling is set, then let cool for another hour.