In a large bowl, whisk the flour and salt. Using a pastry cutter, work in the cold butter until the mixture resembles coarse crumbs. Add the ice water and mix until a dough ball forms. (Do not overmix!) Add more ice water one tablespoon at a time if the dough is too dry.

Turn the dough out onto a floured surface and divide it into 2 portions. Flatten each portion into a disk shape. Wrap the disks in plastic wrap and refrigerate for at least 30 minutes.

When you’re ready to bake, roll out each disk into a circle about 1/8-inch thick.

Gently press each circle of dough into a pie plate, leaving a half-inch overhang. Crimp the edges of each crust with your fingers or a fork.

Preheat the oven to 400ºF (204ºC) and place the pie crusts in the fridge or freezer to keep cold while you prepare the filling.

To prepare the filling, beat the sugar, dark corn syrup, eggs, butter, and vanilla extract, together. Then stir in the pecans. Fill the prepared pie shells.

Bake for 30 minutes. Allow to cool on wire racks before serving.