Make the pie crust: Combine the flour and salt in a medium bowl. Use the large holes of a box grater to grate in the butter. Use your fingers or a pastry cutter to combine the flour and butter until it resembles coarse sand. Working quickly to avoid the butter getting too warm, use a fork or pastry cutter to mix in the cold water and vinegar. (Alternatively, use a food processor for this.) Flatten the dough into a disk and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes. Mix together the egg yolk and heavy cream in a small bowl for the egg wash to brush on later.

Lightly dust a clean work surface with flour, then use a rolling pin to roll the pie dough into a 12-inch circle (assuming you’re using a 9-inch pie dish). Dust with more flour, then use the rolling pin to roll it up and drape it over the pie dish. Gently press the dough into the sides, letting the sides overhang by at least ½-inch. Fold the edges in on themselves, then crimp the edges with a fork or shape with your fingers (add more info here). Prink bottom with a fork; chill in the refrigerator, another 30 minutes (or place in the freezer for 10).

Par-bake the crust: In the meantime, preheat the oven to 425ºF/218°C. Brush the edges with the egg wash. Place parchment paper inside the pie shell, then fill with pie weights (or dried beans) and par-bake until the edges are golden brown, about 15 minutes. Reduce the heat to 375ºF/190°C.

Make the filling: While the crust par-bakes, make the filling. In a small saucepan, melt the butter over medium heat. Use a spatula or wooden spoon to stir occasionally, to ensure the butter melts evenly. As the butter melts, it will start to foam—this is the water evaporating from the butter. Keep a close eye on the butter as it continues to cook. After the foaming subsides, you'll start to see brown specks (milk solids) forming at the bottom of the pan. Once the butter is golden brown and smells nutty, remove it from the heat (keep a close eye on this, butter goes from brown to burnt very quickly). The whole process should take about 5 minutes, longer if you’ve doubled the recipe.

Bake the pie: In a medium bowl, mix to combine the brown butter, corn syrup, sugar, eggs, whiskey, vanilla, and salt. Pour it into the par-baked crust, then add the pecans (I like to just pour them in, but you could do a pretty design too). Bake until set and the top is slightly browned, 35 to 40 minutes. If the edges are browning too quickly, you can carefully place tin foil along the edges. Transfer it to a wire rack to cool completely.

Serve the pecan pie with whipped cream or vanilla ice cream.