Mix flour and salt together; add shortening and cut into flour with fork or pastry blender. Add water and mix gently with fork. Gather pastry into ball and place in pie tin. With tips of fingers, spread pastry along bottom and sides of pie tin, making a high fluted edge.
Filling:
1 1/2 C dark brown sugar, firmly packed
1/2 C granulated sugar
1/2 C water
2 T flour
1/2 t salt
2 eggs
1/2 C evaporated milk
1 1/2 C pecan halves
3/4 t vanilla
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 turn into unbaked pie shell. Bake in preheated oven at 400° for 10
minutes. Reduce heat to 350° and cook an additional 35-40 minutes or until filling is puffed in the center and is well browned. Let pie cool before cutting.
