In a large bowl, mix together the flour, sugar, and salt. Add the cubed butter, using your fingers, until the mixture resembles pea-sized crumbs.

Pour in ¼ cup of ice water and stir until the dough begins to come together. Add more water if needed.

Place the dough onto plastic wrap and flatten it into a disc. Wrap it and refrigerate for at least 1 hour.

Roll the dough into a 12-13 inch circle on a floured surface. Place in a 9-inch pie plate, trim edges, and refrigerate for 20 minutes.

Preheat your oven to 350°F. Melt butter over medium heat, stir in brown sugar and maple syrup until smooth. Cool for 15 minutes.

Whisk in eggs, salt, and extract into the cooled mixture until combined.

Spread pecans evenly in the uncooked crust, then pour the syrup mixture over them.

Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-25 minutes.

Sprinkle flaky salt on top and let cool on a wire rack.