Pie Crust: In a large bowl, combine flour, sugar, and salt. With a pastry blender, blend butter and flour until crumbles form. Slowly add in your ice water, a little at a time, incorporating with your pastry blender after each pour. The dough can vary in consistency because of climate (if you live in a dry climate you may need a little more water or less in a moist climate). Form into two disk shapes, wrap in plastic wrap and refrigerate at least two hours.

Bring one dough disk to room temp and roll out on a well-floured surface (save the other for another pie!). The dough may seem tough to roll out, but apply pressure. Roll your 9-inch dough around your rolling pin and roll over your pie dish. Set into the fridge until filling is ready.

Filling: Melt butter in a heavy-bottom saucepan over medium heat. Continue to cook, stirring occasionally, until butter turns golden brown (nut colored), about 4 minutes (do not burn.)

Remove from heat and let stand until cooled but not set, about 10 minutes. Position the rack in the bottom third of the oven and preheat to 375°F.

Whisk the eggs, brown sugar and salt until well blended in a medium bowl. Stir in both syrups, cream and browned butter. Mix in the pecans. Pour the mixture into the unbaked pie crust. Bake until the crust is golden brown and the filling is set, about 35 minutes. Cool completely.