PIE CRUST:

3 c. flour
1 1/2 c. Crisco (butter flavor)
3/4 c. water
1 tsp. salt

Place flour in bowl. Make well in center; mix in salt. Cut in Crisco until well mixed, then add water and mix well. Turn out on well-floured bread board and fold over until a little flour is blended and dough can be rolled out. This will make 2 (9-inch) pie crusts. In our family we always make 2 pecans pies at a time - a tradition set by Grandma West.

PIE FILLING:

3 eggs, beat slightly with wire beater
1 c. white sugar
1 c. light corn syrup
1/8 tsp. salt
1 tsp. vanilla
3 tbsp. melted butter
1 c. pecan meats (broken)

Beat eggs, then add sugar, syrup, salt, vanilla and melted butter and stir gently until well mixed. Sprinkle the pecans over the pie crust. Pour the egg mixture over the pecans and place in 300 degree oven. Bake about 1 hour or a little longer, until the pie has set.