In the bowl of a food processor, combine the flour, sugar and salt. Add the butter and pulse for several seconds until the butter pieces are the size of peas. Add the water. Pulse for several seconds more until the dough just begins to hold together, adding more water if necessary. Remove the dough and shape into a disc.
On a floured surface, roll out the dough. Use to line a 23-cm (9-inch) pie plate. Refrigerate for at least 30 minutes.
With the rack in the middle position, preheat the oven to 190°C (375°F).
In a bowl with a wooden spoon, combine the brown sugar, icing sugar, corn syrup and butter. Add the eggs and vanilla. Stir vigorously until smooth. Add the pecans. Pour into the pie shell and bake until the crust is golden and the centre almost set, 35 to 40 minutes.
Let cool before serving, about 4 hours.
Delicious with vanilla ice cream.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.