Prepare the crust. In a medium bowl, combine flour, sugar, and salt. Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs. Add ice water, one tablespoon at a time, while tossing and mixing lightly with your hands. Continue adding water until the dough sticks together when pinched. You may need a little bit more water to achieve the desired consistency. Shape the dough into a disk and wrap with plastic. Refrigerate the dough for at least 30 minutes before rolling.
On a floured surface, roll the dough from the center to the edge to create an 11-inch circle. Place in a 9-inch pie plate; gently press the dough into the bottom and sides of the pan. Fold the edge of the crust under to form a rim. Pinch the crust to make a decorative edge. Refrigerate for 20 minutes.
Preheat oven to 350°F.
In a large bowl, whisk together melted butter, sugar, milk, eggs, vinegar, and vanilla until smooth. Add the flour, cinnamon, and salt. Mix until smooth. Stir in the pecan pieces and halves. Pour the filling into the prepared crust.
Bake the pie for 55-60 minutes or until deep golden brown and the filling is set. If the crust is golden brown and the filling is not set, cover the pie with aluminum foil to prevent the crust from over baking.
Remove the pie from the oven and transfer to a cooling rack. Cool to room temperature. Serve with vanilla ice cream or sweet whipped cream.
Variations: Add ¼ cup of semi-sweet chocolate chips to the filling.