1 1/2 c. all-purpose flour
1/2 tsp. salt
1/2 c. shortening
4-5 tbsp. ice water

FILLING:

1 c. brown sugar, packed
3/4 c. granulated sugar
1/2 c. butter, softened
3 tbsp. all-purpose flour
5 eggs
1 c. half & half
1 tsp. vanilla extract
1 c. pecans, chopped
Vanilla ice cream

1. Combine 1 1/2 cups flour, the salt and shortening with pastry blender until mixture resembles coarse crumbs.

2. Gradually stir in water with a fork, a little at a time, to form a ball.

3. On lightly floured surface, roll pastry to 11" or 12" diameter. Fit into 9" pie plate; flute edges.

4. In large bowl, cream sugars and butter. Beat in 3 tablespoons flour. Beat in eggs, one at a time. Beat until smooth after each addition. Slowly beat in half and half and vanilla. Stir in pecans.

5. Pour mixture into unbaked pie shell.

6. Bake at 350 degrees for 40 to 50 minutes, or until knife inserted 2" from outer edge comes out clean.

7. Serve while still warm with vanilla ice cream, if desired. Serves 8 to 10.