Combine the flour with sugar and salt in the bowl of a food processor. Pulse to mix. Add the butter pieces to the food processor. Pulse until no dry flour remains and the dough starts to collect. Continue pulsing until the dough is barely broken up. Around 30 pulses total.

Sprinkle with the water and then fold and press with a rubber spatula until the dough comes into a ball. Form into a 4-inch disk and wrap in plastic wrap. Refrigerate for 2 hours or up to overnight.

Preheat oven to 375 F with oven rack in the middle. Lightly beat the eggs. Melt the butter and set aside to cool.

Roll the chilled pie dough to a 12-inch circle. Transfer to a 9-inch pie plate and trim the edges of the pie dough so it overhangs by 1/2 inch. Use a fork to tuck and crimp the edges.

In a large bowl, whisk the eggs, honey, corn syrup, brown sugar, melted butter, salt and vanilla. Whisk until the mixture is combined and slightly frothy.

Line the pie crust with chopped pecans by pressing them down to embed in the dough. Pour the filling over the pecans and then gently and delicately place the whole pecans in concentric circles on the top. Don't press down or they will sink.

Bake for 40 minutes, rotating halfway through. Shield the top of the pie with aluminum foil to prevent the nuts from burning. Bake for an additional 20 minutes until the filling is puffed and slightly jiggly but mostly set. Cool to room temperature before serving.