Preheat oven to 400 degrees F (200 degrees C).
In a food processor, add All-Purpose Flour (1 1/3 cup), Salt (1 pinch) and Butter (175 gram). Process until the mixture looks like bread crumbs.
Add Egg (1) and Water (1 tablespoon). Gently pulse until the pastry comes together.
Lightly knead the dough on a floured surface. Form it into the shape of a disk, about an inch thick, then wrap in plastic wrap. Place dough into the fridge to chill for 30 minutes.
Roll the dough out with a rolling pin until it is slightly larger than the pie pan. Line the pie pan with the pastry, cutting off and discarding any extra pastry from the sides. Put into fridge to chill for 15 minutes.
Line the pastry with non-stick baking paper and place pie weights on top.
Bake in the preheated oven for 20 minutes, or until pastry is lightly golden.
Remove the paper and pie weights and allow pastry to cool.
In a small saucepan, add Brown Sugar (2/3 cup), Golden Syrup (2/3 cup) and Butter (1.75 ounce). Over a low to medium heat, stir together until butter is melted and mixture is smooth.
Remove saucepan from heat and allow to cool. Add Vanilla Extract (1 teaspoon) and whisk in Egg (3).
Arrange Pecans (2 cup) over the pie and pour filling mixture over top.
Bake at 350 degrees F (180 degrees C) for 30-35 minutes, or until filling is browned and firm in the center.
Allow pie to cool for 5-10 minutes before slicing.