If making pie crust from scratch: In a large bowl, whisk together the flour and 1/2 tsp salt. Add the very cold, cubed butter and cut it into the flour using a pastry blender, two knives, or your fingertips, until the mixture resembles coarse meal with some pea-sized butter chunks.

Gradually add the ice water, 1 tablespoon at a time, mixing lightly until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. Refrigerate the pie crust while you prepare the filling. (If using a pre-made crust, proceed to the next step.)

Preheat your oven to 375°F (190°C). In a large mixing bowl, whisk together the light corn syrup, granulated sugar, and light brown sugar until well combined.

Whisk in the melted butter until smooth. Add the eggs one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract and 1/4 tsp salt.

Evenly spread the pecan halves into the bottom of the chilled pie crust. Carefully pour the prepared filling mixture over the pecans in the pie crust.

Place the pie on a baking sheet to catch any potential drips. Bake for 30 minutes at 375°F (190°C).

After 30 minutes, reduce the oven temperature to 350°F (175°C). Cover the edges of the pie crust loosely with aluminum foil to prevent excessive browning. Continue baking for another 25-35 minutes, or until the center is just set but still slightly jiggly when gently shaken. A knife inserted halfway between the center and the edge should come out relatively clean.

Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly, resulting in that classic gooey texture.