In a large mixing bowl, using a whisk mix 1-¼ Cups of flour and salt together.

Using a pastry blender, or your fingers, cut in the 4 Tablespoons of butter and shortening until it looks like coarse crumbs.

Sprinkle the water into the crumb mixture using a fork until it starts to hold together.

Shape this dough into a disk, wrap in cling wrap and place in the refrigerator for a minimum of 30 minutes.

Line an 8x8 dish with parchment paper (you can use a few drops of water underneath the parchment paper to hold it in place). Preheat the oven to 425°F.

Roll the dough out on a floured surface until about ⅛” thick. Line the dish with the dough then prick the bottom of the dough with a fork.

Add back to the refrigerator for another 10 minutes or so, until the oven is heated.

Bake the crust for 15 minutes, remove and set aside.

Turn the oven down to 350°F.

In a small pot heat vanilla, 4 Tablespoons of butter, corn syrup, sugar and 3 Tablespoons of flour until bubbly and sugar is totally melted. Allow to cool somewhat.

In a small bowl beat the eggs and add a large tablespoon (ish) of the sugar cornsyrup mix stirring constantly so that the eggs don’t set.

Then return the egg mixture to the pot with the corn syrup etc, stirring constantly.

Add chopped pecans to the bottom of the bottom of the pie crust, evenly.

Fill the crust with the sugar/egg mixture, the pecans will rise to the top.

Bake for about 45 minutes until the edges are nice and browned.

Remove and allow to cool before serving.