Pastry
1 1/2 cups flour
3/4 teaspoon salt
1/2 cup chilled vegetable shortening
3 to 6 tablespoons ice water

Filling
3 large eggs
1/2 cup granulated sugar
1/2 teaspoon salt
6 tablespoons butter, melted
1 cup dark corn syrup
1 teaspoon vanilla extract
1 cup pecan halves

To make the crust: Sift the flour and salt together into a mixing bowl. Use a pastry blender or 2 knives to cut the vegetable shortening into the flour until the mixture resembles coarse meal.

Sprinkle on the ice water a little at a time, blending it quickly into the dough by gathering up the mixture, working it lightly with your fingers, then squeezing it together. Form the dough into a ball. Roll it on a lightly floured surface or pastry cloth and fit it into the bottom of a pie pan. Chill it while you are making the filling.

To make the pie: Preheat the oven to 375 degrees F. Place the oven rack in the lower part of the oven.

Combine eggs, sugar, salt, butter, corn syrup and vanilla extract. Mix thoroughly. Fold in the pecans. Spoon the filling into the pie shell. Place the pie pan on the lower rack of the oven and bake until the bottom crust is golden brown and the center of the pie seems well-set when the pie is shaken, 45 to 50 minutes. The pie will rise a bit in the center when it is done. Cool, and serve.

Serves 8.