In the bowl of a stand mixer, combine 1¾ cups (219 grams) flour, half of pecans, and salt. Using the paddle attachment, add cold butter, 1 cube at a time, and beat at low speed for 3 seconds after each addition. Gradually add remaining 1 cup (125 grams) flour and remaining pecans, beating until combined. With mixer on low speed, add 3 to 4 tablespoons (45 to 60 grams) ice water, 1 tablespoon (15 grams) at a time, beating until dough comes together. (It’s OK if you don’t use all the water.)

Turn out dough onto a clean surface, and knead 3 to 4 times. Shape into a 7-inch disk, and wrap in plastic wrap. Refrigerate for 1 hour or up to overnight.