In a mixing bowl, combine the flour and sugar. Add cold cubed butter and cut it into the flour mixture until coarse crumbs form. Gradually mix in ice water until the dough holds together.

Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll the chilled dough into a 12-inch circle and transfer to a 9-inch pie pan, trimming the edges as needed.

In a large bowl, whisk together corn syrup and brown sugar until smooth. Add eggs and vanilla extract, mix well, then fold in the pecans.

Preheat oven to 350°F (175°C).

Pour the pecan filling into the prepared crust and spread evenly. Arrange extra pecans on top if desired.

Bake for 50-60 minutes until the edges are set but the center is slightly jiggly.

If edges brown too quickly, cover with foil. Let cool completely before slicing.