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In a bowl, combine the flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms.
Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to ½ in. beyond edge of plate; flute edge. Sprinkle with pecans.
In a small bowl, beat the corn syrup, eggs, sugar, vanilla and salt until well blended. Pour over pecans.
Bake at 350° until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack.