Mix the flour and salt. Cut in the shortening with a pastry blender or two knives.
Combine lightly only until the mixture resembles coarse meal or very tiny peas; its texture will be uniform but will contain crumbs and small bits and pieces.
Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently to each other.
Roll the dough out two inches larger than the pie pan. Fit it loosely, but firmly into the pan. Crimp or flute the edges.
Filling
Preheat oven to 425 degrees.
Set aside the prepared, unbaked pie crust.
Beat the eggs in a bowl with a fork or wire whisk until the yolks and whites are blended together.
Add the corn syrup, brown sugar, melted butter, and vanilla. Blend well.
Stir in the pecans, then pour the mixture into the pie shell.
Bake pie for 15 minutes, then reduce the heat for 15-20 minutes, or until the edges are set and the center quivers slightly. Don't overbake.
Let cool and top off with the whipped cream.
Notes
Note: this recipe does not require you to blind-bake the crust. However, I recommend baking it for 15 minutes with pie weights, then an additional 5 minutes for the bottom to set. This will help you avoid a soggy crust!