Make the pastry dough: In a mixing bowl, rub the cold butter into the flour and salt using your fingertips until the mixture resembles coarse crumbs. Add 1 tablespoon of ice water and mix until dough forms. Add more water if needed.

Chill the dough: Flatten the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.

Roll out and blind bake: Preheat oven to 375°F (190°C). Roll out the dough on a floured surface and press into a 9-inch pie dish. Trim edges, line with parchment paper, and fill with baking beans or rice. Bake for 12 minutes, remove weights, and bake for another 5 minutes.

Toast the pecans: Spread pecan halves on a baking tray and toast in the oven for 5–7 minutes until fragrant. Let cool.

Prepare the filling: In a bowl, whisk together golden syrup, brown sugar, eggs, melted butter, vanilla, and salt until fully combined.

Assemble the pie: Scatter toasted pecans into the pre-baked pie shell. Pour the filling mixture evenly over the nuts.

Bake the pie: Reduce oven temperature to 350°F (175°C) and bake for 35–40 minutes, or until the center is just set but still has a slight wobble.

Cool before serving: Let the pie cool at room temperature for at least 2 hours before slicing to allow the filling to set fully.