Pasty (9-inch pie crust)
1 c. self-rising flour
1/3 c. shortening
Water

FILLING:

3 eggs
1 c. dark Karo corn syrup
1 c. sugar
3 tbsp. butter, melted
1 tsp. vanilla
1/8 tsp. salt
1 c. chopped pecans

CRUST: Measure 1 cup self-rising flour, 1/3 cup shortening in large mixing bowl. Cut in shortening thoroughly. Sprinkle 2 or 3 tablespoons water over mixture - 1 tablespoon at a time - mixing with fork until flour is moistened. Gather into ball. Roll out pastry 2 inches large than inverted pie pan on lightly floured cloth covered board. Ease pastry into pan, flute edge. If plain flour used add 1/2 tsp. salt to crust.

FILLING: Heat oven to 400 degrees. Prepare pastry. Beat eggs slightly. Mix in remaining ingredients. Pour into pastry lined pie pan. Bake 15 minutes; reduce oven temperature to 350 degrees and bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean. If desired, serve with sweetened whipped cream or ice cream.