1 (9") unbaked pie crust
3 eggs
1/2 c. sugar
1/4 c. butter, melted
1 tsp. vanilla
1 c. pecans

FLAKY PASTRY:

2 c. all-purpose flour
1 tsp. salt
3/4 c. shortening

Early in the day: Preheat oven to 350 degrees. Prepare pie crust. In medium bowl with hand beater or wire whisk, beat eggs well. Beat in next 4 ingredients until well blended. Arrange pecans in bottom of pie crust; carefully pour egg mixture over them. Bake 1 hour or until knife inserted 1 inch from edge comes out clean.

Makes 6 servings.

Pastry: In medium bowl, with fork, stir flour and salt. With pastry blender or 2 knives used in scissor-fashion, cut shortening into flour until mixture resembles coarse crumbles. Sprinkle 5-6 tablespoons of cold water, a tablespoon at a time, into flour mixture, mixing lightly until pastry is just moist enough to hold together. With hands, shape pastry. (If it is a hot day, wrap in waxed paper and refrigerate 1/2 hour.)