A good recipe for pecan pie includes all-purpose flour, salt, shortening and cold water for the pastry. Make the filling with sugar, butter or margarine, corn syrup, salt, eggs and pecan halves or broken pecans.
Combine 1 cup flour and 1/2 teaspoon salt in a medium sized bowl. With a pastry blender, slice in 1/3 cup plus 1 tablespoon of shortening. Add 2 to 3 tablespoons cold water, one unit at a time. Stir with a fork until the mixture is wet and the pastry separates from the sides of the bowl. If necessary, add an additional 1 to 2 teaspoons of water.
Roll the pastry into a ball, and flatten on a lightly floured surface. Cover in plastic wrap, and refrigerate for approximately 45 minutes.
Preheat oven to 375 degrees Fahrenheit. Using a floured rolling pin, roll out the dough until it is 2 inches larger than a 9-inch pie plate. Separate into fourths, and place the pastry in the pie plate. Unfold and push into the plate. Cut away 1-inch of the pastry dangling over the side of the dish, and roll under until the dough is parallel with the plate.
In a separate bowl, mix 2/3 cup sugar, 1/3 cup butter or margarine, 1 cup corn syrup, 1/2 teaspoon salt and 3 eggs. Add 1 cup pecan halves or broken pecans, and pour into the pastry. Cover in foil. Bake for approximately 40 to 50 minutes, and discard the foil for the final 15 minutes. Refrigerate for 2 hours and serve.