Preheat oven to 350 degrees F (175 degrees C).
Pulse All-Purpose Flour (2 1/2 cup) and Salt (1 teaspoon) together in the food processor. Add cold, cubed Unsalted Butter (1 cup) and pulse until it resembles coarse crumbs with some larger pieces.
Then turn the machine on low and add Water (1/4 cup) with it running- this should only take about 30 seconds. You can also just pulse the machine as you pour the water.
Check the consistency of the dough here, it shouldn't be holding together on its own, but it should hold together when you squeeze it with your hands. If it doesn't hold, add a tablespoon of water at a time until it does. If you end up with the dough actually coming together like pizza dough in the processor, you have added too much water.
Shape the dough into two discs, wrap in plastic, and refrigerate for about an hour
Remove one disc from fridge and roll out to fit a 9-inch pie pan. When rolling out the dough, go in one direction, fanning out into a circle. Don't go back and forth. You'll get to a nice shape much faster by telling the dough which way you want it to go, one direction at a time. Place gently into the pie pan and shape edges of pie crust.
Refrigerate formed crust for 30 minutes.
In a large bowl, cream together the Cream Cheese (8 ounce), Egg (1), Granulated Sugar (1/3 cup), and Vanilla Extract (1 teaspoon) until fluffy.
Gently spread onto the bottom of the formed pie crust, top with Pecans (1 1/2 cup).
In a second bowl mix together the Egg (3), Dark Corn Syrup (1 cup), Granulated Sugar (1/4 cup), Vanilla Extract (1 teaspoon), and Salt (1/4 teaspoon) until well incorporated.
Gently pour the corn syrup mixture over the top of the pecans.
Bake for 40–50 minutes, until the top is browned and the pie is firm – if you wiggle the pie a little and it still seems to have a rolling, liquid-y movement, it needs more time. Start checking it around 35 minutes and every five after that until it firms up.
Allow to cool completely, then refrigerate overnight. Serve chilled.