• Preheat the oven to 400F. Grease a pie dish (9 inch) with butter.
• Add flour, salt, and butter to the food processor and pulse the mixture to make the crumbs. Transfer this mixture to a bowl and add 2 tbsp of ice cold water. Mix until combined and add 1 tbsp of more water if need. Knead the dough for few minutes with your hands to form a smooth ball.
• Roll the dough into a circular crust and arrange it into the pie dish. Place the dish in the freezer for 10 to 15 minutes until solid.
• Lightly grease a parchment paper with butter and place it on the crust. Now, you have to fill the parchment paper with dry rice or beans.
• Bake for 20 minutes until the edges of the crust are golden brown.

For the filling:

• Beat eggs, white sugar, and brown sugar with an electric mixer on medium speed for 3-4 minutes until it becomes fluffy.
• Add milk and melted butter and beat the mixture again at low speed. Add flour and salt and continue beating at low speed until smooth.

Assemble the crust and filling:

• Reduce the oven temperature to 350F.
• When the crust is cooled down slightly, remove the pie weights and parchment paper.
• Spread the chopped pecans evenly over the crust and pour the filling mixture over the pecans.
• Decorate the pie top with pecan halves. Cover the pie dish loosely with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for 12-15 minutes.
• Let the pie cool after removing it from the oven. Slice and serve.