Add the sugar, salt, and flour together in a food processor. Pulse 4 - 5 times to combine.
Add the cubed butter and pulse for 6 - 7 times, or until the mixture comes together like large lentils.
Drizzle in 2 tablespoons of ice water and pulse another 3 times. Press the mixture together and if it comes together, it is ready, otherwise, if it is too dry, add another 1 - 2 tablespoons.
Turn out the mixture onto plastic wrap and press together into a disc. Wrap tightly and place in the refrigerator for at least 30 mins.
Unwrap and place o a lightly floured surface. Roll out into a large circle about ¼-inch thick.
Place the crust into your 9-inch pie tin. Cut off the excess crust, and crimp the edges.
Freeze until needed.
Make the Filling
Preheat the oven to 400°F.
Add the butter to a saucepan and cook on medium heat until the mixture begins to brown and smell nutty. Allow to cool to room temperature. I recommend doing this step while the pie crust disc is chilling.
In a large bowl stir together the brown sugar, eggs, yolk, salt, vanilla, maple syrup, honey.
Drizzle in the brown butter, making sure you get all the bits that sunk to the bottom.
Take out the pie crust and add the chopped pecans.
Pour over the pecans.
Place the pie on a baking sheet. Place on the middle rack and bake for 10 minutes. Without opening the oven, reduce the heat to 350°F, and bake for an additional 45 - 55 minutes, or until the edges are set and the center is only a little jiggly and slightly puffed.
Notes
If the pie browns too fast before it is finished, you can place aluminum foil over the top of the pie.