Make the Crust: In a bowl, combine flour and salt. Add cold butter and use your fingers to rub it in until you get pea-sized crumbs. Drizzle in 1 tablespoon of ice water, mixing gently until dough just comes together. Add more water if needed. Shape into a disk, wrap, and chill in the fridge for 30 minutes.

Prepare the Pie Shell: Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Press gently into the dish, trim edges, and line with parchment. Fill with baking beans or rice. Bake at 375°F (190°C) for 12 minutes. Remove weights and paper, bake 5 more minutes.

Toast the Pecans: Spread pecan halves on a baking sheet. Toast in the oven for 5–7 minutes, watching closely so they don’t burn. Cool.

Mix the Filling: In a large bowl, whisk golden syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.

Assemble the Pie: Scatter the toasted pecans into the cooled pie crust. Pour the filling over the top, spreading evenly.

Bake: Lower oven temperature to 350°F (175°C). Bake pie for 35–40 minutes. The center should be mostly set but still slightly wobbly in the middle.

Cool & Serve: Allow the pie to cool completely at room temperature for at least 2 hours before slicing. This lets the filling set for perfect, clean slices.