Categories: Pies, Desserts 
      Yield: 6 servings 
  
      1 x  -------------c--------------        1 c  All-purpose flour 
    1/8 ts Salt                              1/2 c  Crisco shortening 
      3 tb Water                               1 x  -------------f-------------- 
    1/4 c  Butter or margarine, softene        1 c  Sugar 
      4 ea Eggs                              3/4 c  Light corn syrup 
      2 ts Vanilla                         1 1/4 c  Pecan halves 
  
  Heat oven to 375 degrees.For crust,combine flour and salt.Cut in Crisco 
  with pastry blender (or two knives) until flour is just blended into form 
  of pea-size chunks.Add all of water.Toss lightly with fork until dough will 
  form a ball.Press between hands to form 5 to 6" pancake. Flour rolling 
  surface and pin lightly.Roll dough into circle and trim 1" larger than 
  upside-down 9" pie plate.Loosen dough, carefully.Fold into quarters.Unfold 
  and press into pie plate. Fold edge under.Flute as desired. For 
  filling,cream butter and sugar in mixing bowl.Beat in eggs, syrup and 
  vanilla.Stir in pecans.Pour filling into unbaked pie shell.Bake @ 375 
  degrees for 5 minutes.Reduce heat to 325 degrees. Bake for 45 minutes or 
  until knife inserted in center comes out clean.Cool to room temperature 
  before cutting.Makes one 9" pie.