1 c. Pillsbury's Best Flour, sifted reg. or instant blending
1/2 tsp. salt
1/3 c. shortening
3 to 4 tbsp. cold water

Oven at 375 degrees. Combine flour with salt in mixing bowl. Cut in shortening until mixture is the size of small peas. Sprinkle water, a little at a time, over mixture while tossing and stirring lightly with fork. Add water to driest particles, pushing lumps to side, until dough is just moist enough to hold together.

Form into a ball. Flatten to 1/2 inch thickness; smooth edge. Roll out floured surface to a circle 1 1/2 inches larger than inverted 9-inch pie pan. Fit loosely into pan. Fold edge to form a standing rim; flute. Spread cream cheese mixture in bottom of pastry-lined pan. Sprinkle with pecans. Gently pour corn syrup mixture over pecans. Bake at 375 degree sfor 35 to 40 minutes until center is firm to touch.

CREAM CHEESE AND PECAN FILLING:

8 oz. pkg. cream cheese
1/3 c. plus 1/4 c. sugar
4 eggs
2 tsp. vanilla extract
1/4 tsp. salt
1 1/4 c. chopped pecans
1 c. light or dark corn syrup

Beat cream cheese, 1/3 cup sugar, 1 egg, 1 teaspoon vanilla extract and salt in small mixing bowl until thick and creamy. Set aside. Beat 3 eggs in mixing bowl only until blended. Add 1/4 cup sugar, corn syrup and 1 teaspoon vanilla extract; blend well. Makes 9-inch pie.