On a floured surface, roll out the pie crust dough to a 12-13-inch circle.

Fit the dough into a 9-inch pie pan, pressing to fit and crimping the edges to form a rim.

Freeze the dough for about 20 minutes.

Preheat the oven to 350 degrees F.

In a large bowl, combine the egg, egg whites, corn syrup, vanilla, sugar, brown sugar, and salt; mix well. Stir in the pecan halves and pour the mixture into the pie shell.

Bake for about 25 minutes, then tent loosely with aluminium foil.

Bake for about 15-20 more minutes (until the tip of a knife inserted 1-inch from the edge comes out clean).

Let cool on a wire rack.