Step 1

In a large bowl, combine the flour and salt, and then cut in the shortening with a pastry cutter or 2 knives until the mixture resembles coarse meal. Mixing with a wooden spoon, gradually dribble in enough of the water as you mix so that a ball of dough forms. You’ll probably need at least 4 tablespoons ice water. Start with that. And then if more water is necessary for a dough to form, gradually add more. Shape the dough into a disk, wrap the dough in plastic wrap, and refrigerate for at least 1 hour and up to 1 day.

Step 2

Butter a 9- or 10-inch pie plate. Place the chilled dough on a lightly floured surface and, with a lightly floured rolling pin, roll the dough out from the center to a 1/8-inch thickness. Carefully fold the pastry in half, lay the fold across the center of the prepared pie plate, unfold it, and press it loosely into the bottom and sides of the plate. Prick the bottom and sides with a fork, trim and crimp the edges, and place on a heavy rimmed baking sheet.

Step 3

Preheat the oven to 350°F (175°C).

Step 4

In a large bowl, beat the eggs with an electric mixer until well combined. Add the corn syrup, flour, vanilla, and salt, and beat until well blended. Stir in the butter and pecans and mix well.

Step 5

Pour the mixture into the pie shell and bake till the filling is cooked but still soft in the center when the pie is gently shaken, 50 to 65 minutes. Cool the pie completely on a rack and then chill slightly. Slice and serve the pie with a dollop of whipped cream, if desired.