Combine the flour and salt in a large bowl.

Add the oil, and stir with a whisk until the mixture resembles coarse meal.

Cut the butter into thin slices and toss in the flour mixture to coat.

Dribble ice water in, a tablespoon at a time, mixing just until the mixture can hold it’s shape.

Gather the dough into a ball, wrap the disks tightly, and refrigerate for at least an hour.

Roll the dough out to ¼” thickness, and fold into thirds. Fold into thirds again and refrigerate for another hour.

Unwrap the dough, and on a lightly floured surface, roll to about two inches larger than the diameter of the pie plate.

Slip the dough into the ungreased pie plate, cut off any excess dough, and fold and crimp the edge.

Refrigerate while preparing the filling.

Scatter the chopped pecans in an even layer over the bottom of the unbaked pie shell, and drizzle with salted caramel sauce.

Chill in the refrigerator while preparing the rest of the filling.

Preheat the oven to 350 degrees F.

In a medium mixing bowl, beat the butter and cream cheese together until smooth.

Add the brown sugar, and continue to beat on medium speed until fluffy.

Stir in the egg until incorporated.

Scrape the bottom and sides of the bowl with a silicone spatula, then stir in the flour and salt until well-blended.

Scrape the bottom and sides of the bowl with a silicone spatula, then mix in the cream and vanilla.

Transfer the filling to the prepared pie shell, and bake for 45 to 50 minutes, or until the edges are golden and the filling is set.

Cool completely before slicing, then garnish with salted caramel sauce, sweetened whipped cream, and/or chopped pecans.