Crust:

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

Filling:

1/2 c. sugar
1/4 c. water
2 tbsp. all-purpose flour
1/2 tsp. salt
2 eggs
1/2 c. evaporated milk
1 1/2 c. pecan halves
3/4 tsp. vanilla

Crust: Mix flour and salt together, add shortening and cut into flour with fork or pastry blender. Add water and mix gently with fork in stirring motion. Gather pastry into a ball and place in pie tin. With tips of fingers, spread pastry along bottom and sides of pie tin, shaping a high, fluted edge.

Makes one 9-inch pie shell.

Filling: Combine first five ingredients in small bowl and mix well. Beat in eggs, one at a time. Add evaporated milk and mix well. Stir in pecan halves and vanilla. Mix well and pour into pie shell. Cook in preheated 400°F oven for 10 minutes. Reduce heat to 350°F and cook an additional 35 to 40 minutes or until filling is puffed in center and is well browned. Let pie cool before cutting.