1 c. pecan halves
1 lb. box light brown sugar
1/4 c. unsifted flour
1/2 tsp. salt
1/2 c. milk
1 1/2 tsp. vanilla
3 eggs
1/2 c. melted butter (Land of Lakes brand gives best flavor)

FLAKY PASTRY:

1 1/4 c. sifted flour
1/2 tsp. salt
1/3 c. chilled vegetable shortening
1/4 c. ice water

Cut in shortening and salt into flour until it resembles coarse meal. Sprinkle water over surface one tablespoon at a time, and mix lightly and quickly with fork just until pastry holds together. Roll with rolling pin into a circle about 3 inches larger than the pan you plan to use. Roll pastry on to rolling pin and transfer to pie pan. Crimp or flute. (For 1 single crust 8, 9 or 10 inch pie.)

Preheat oven to 325 degrees. Using 10 inch pie pastry (unbaked) arrange pecans in concentric rings over bottom of pastry. Blend sugar, flour, and salt, then mix in milk and vanilla. Beat in eggs, 1 at a time using a wire whisk or rotary beater; mix in butter, a little at a time. Pour filling over pecans. Bake 1 hour and 15 minutes or until filling is puffy and crust is golden.