1 1/4 c. all-purpose flour
1/4 tsp. salt
1/3 c. shortening (or lard)
1/4 c. fine chopped pecans
3 to 4 tbsp. cold water

In a mixing bowl stir together flour and salt. Cut in the shortening until pieces are the size of small peas. Stir in the pecans. Sprinkle 1 tablespoon water over part of mixture; gently toss with fork. Push mixture to one side of bowl; repeat until all is moistened.

Form dough into a ball; then on a lightly floured surface, flatten the dough ball with hands. Roll dough from center to edges with rolling pin, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin, and unroll onto a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of plate; fold under extra pastry. Do not prick the pastry.