1. Preheat the oven to 450°F
2. Grease and flour a 9" pie pan.
1. Mix flour and salt in a large bowl.
2. Add cold lard or shortening. Work the dough with your fingers until it reaches the consistency of small peas - tiny pellets of lard and flour.
3. Begin adding water to the mix, one tablespoon at a time. Continue to work the flour and lard by hand until it becomes a smooth dough. It should be fairly dry to the touch - not wet and sticky, but able to form a ball.
4. Form the dough into a ball and refrigerate for 15 minutes.
5. Remove the dough from the refrigerator and press it flat in the middle of a pastry cloth over a board or a floured table or countertop.
6. Roll the crust until thin. Thinner is better, but don't make it so thin that you can't remove it from the rolling surface without tearing it. Keep the shape as round as you can by alternating the direction of the rolling pin.
7. Fold the dough in half and drape it over half the prepared pie pan. Unfold to cover the entire bottom of the pan. Trim the edges so that the crust ends at the edge of the pie pan. You can use a knife to trim or press the edges with your fingers and break off the excess for a scalloped edge.
1. In a large bowl, mix the butter, eggs, brown sugar, corn syrup, salt and vanilla together. Whisk until smooth.
2. Blend in pecan pieces.
3. Pour into unbaked pie shell.
4. Cover the edges of the crust with aluminum foil.
5. Bake 10 minutes at 450°F.
6. Lower the heat to 350°F and bake an additional 25 minutes.
7. Remove the aluminum foil so the crust can brown and bake for another 15 - 20 minutes.
8. When crust is golden brown, remove from oven and allow to cool before serving.