For the dough:
Preheat the oven to 350 degrees. Sift the flour and salt into a mixing bowl. Using the large holes of a hand grater, grate the butter into the mixing bowl with the flour mixture. Lightly blend the butter and flour mixture with your fingertips until the texture is like coarse cornmeal. Be careful not to overwork the dough. Add the ice water and blend until thoroughly incorporated. Form the dough into a ball and place it on a floured cutting board. Roll out the dough, adding flour as necessary, to 1/8-inch thick. Place an 8 1/2-inch pie pan face down on the dough and cut the dough to fit the pan, leaving a border of about 1-inch. Line the pie pan with the dough, trim the edges, and refrigerate until ready to use.
For the filling:
In an electric mixer with the wire whisk attachment, add the eggs and beat on high speed until frothy, about 1 minute. Add the sugar, corn syrup, butter, vanilla, salt, and ground roasted pecans. Beat on medium speed until well blended. Stir in the pecan pieces. Pour the filling into the pie shell. Bake in a preheated 350 degree oven for 40 minutes. Reduce the heat to 325 degrees and bake until the filling is browned on top and the crust is light golden brown, 35 to 40 minutes. Remove from the oven and cool at room temperature for 1 hour before serving.
Recipe courtesy of Frank Brigtsen, Brigtsen's Restaurant, New Orleans, LA
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