For crust: In the work bowl of a food processor, combine flour, sugar, and salt. Add cold butter, and pulse until mixture is crumbly. With processor running, add water in a slow, steady stream until dough comes together but is not sticky (you may not need all of the water). Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat oven to 375°F (190°C). Spray a 12-inch cast-iron skillet with cooking spray.
On a lightly floured surface, roll dough to a 15-inch circle. Transfer to prepared skillet, pressing into bottom and up sides.
For filling: In a large saucepan, melt butter over medium heat. Add brown sugar, corn syrup, and cane syrup, stirring until sugar is dissolved. Transfer ½ cup sugar mixture to a small bowl, and stir in cornstarch. Return mixture to saucepan. Add cinnamon, vanilla, and salt.
In a medium bowl, whisk 4 eggs (200 grams). Whisking constantly, gradually add half of hot sugar mixture to eggs. Add egg mixture to remaining hot sugar mixture in pan. Stir in pecans. Pour filling into prepared crust, and gently fold edges of dough over filling.
In a small bowl, whisk remaining 1 egg (50 grams). Brush egg wash onto crust, and sprinkle with turbinado sugar.
Bake until filling is set and crust is golden brown, 40 to 50 minutes, covering with foil halfway through baking to prevent excess browning, if necessary. Garnish with Tillamook Old-Fashioned Vanilla Ice Cream.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/tillamook-ice-cream-giveaway/