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Make the pie dough: In a large bowl, combine the flour, salt, and sugar. Work the butter into the flour until it resembles a coarse meal. Add ¼ cup cold water and stir until large clumps form. Knead the dough together and refrigerate for at least one hour.
Roll the dough out into a 12 to 13-inch circle and transfer to a 9-inch pie plate. Trim and crimp the edges. If par-baking, freeze for 20 minutes.
Par-bake the crust at 400°F for 20 minutes with weights, then let cool.
Heat oven to 350°F.
Toast pecans on a baking sheet for 10 to 12 minutes.
In a saucepan, combine butter, brown sugar, golden syrup, and salt. Bring to a simmer for 2 minutes, then stir in pecans, cider vinegar, vanilla, and bourbon. Let cool for 5 to 10 minutes.
Whisk in eggs one at a time until combined. Pour into prepared pie shell.
Bake for 40 to 45 minutes until edges are set and center is slightly firm but still jiggles. Cool on a rack.