-
Mix in a bowl, the flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms.
-
Roll out dough to fit a 9-inches pie plate. Transfer crust to the pie plate. Trim crust to 1/2 in. beyond edge of plate. Flute the edges. Sprinkle with pecans and then set aside.
-
In a small bowl, beat the corn syrup, eggs, sugar, vanilla and salt until well blended. Pour over pecans.
-
Bake at 350° for 45-50 minutes or until a knife inserted in the center comes our clean. Cool on a wire rack.
