To make the crust, pulse flour, sugar and salt in a food processor and pulse to mix together. Add in the butter, cut into small chunks, and pulse until the butter is no larger than pea size. Add water in a little at a time and pulse. Remove the dough from the food processor and knead together, forming two 4-5 inch disc shape with the dough. Pat dough out into two 4-5 inch circles. Wrap each piece of dough in plastic wrap and refrigerate for an hour or overnight.
When you’re ready to make the pie, preheat oven to 350.
Roll out one of the pie crusts. Line pie dish with one of the pie crusts.
Mix the corn syrup, eggs, sugar, and vanilla. Add in the melted butter and pecans and stir.
Pour pecan filling into crust in the pie dish.
Bake at 350 for 55 minutes.
Whip up the meringue by mixing all ingredients until stiff peaks form. Spread over the pie, sealing the edges to the pie crust. Bake for an additional 15 minutes.