In a large mixing bowl, combine all-purpose flour, salt, and sugar. Cut in cold unsalted butter (or coconut oil) until the mixture resembles coarse crumbs. Gradually add ice water until the dough forms a ball. Wrap in plastic wrap and chill for 30 minutes.

In a separate bowl, whisk together light corn syrup, brown sugar, and eggs (or flax eggs) until smooth. Stir in vanilla extract and melted butter (or coconut oil). Fold in pecans.

Preheat your oven to 350°F (175°C). Roll out the chilled pie crust into a 12-inch circle and transfer it to a 9-inch pie pan. Trim excess dough and crimp edges.

Pour the filling into the crust and spread it evenly. Bake for approximately 50-60 minutes, until edges are set and the center is slightly jiggly.

Allow the pecan pie to cool completely on a wire rack for at least 2 hours before serving. Serve at room temperature or slightly warmed.