• Preheat the oven to 350 degrees F.

For the Crust:

• In a bowl, combine flour and salt.
• Press in shortening and butter with a pastry blender until crumbly.
• Add water, stirring with a fork until a ball forms.
• Cut dough in half and roll out pastries into two even circles.
• Press onto bottom and up the sides of two 7 oz ramekin dishes.

For the Filling:

• In a medium bowl, whisk together beaten egg, sugar, melted butter, dark corn syrup, ground cinnamon and vanilla extract until well combined.
• Place pecans into bottom of the two pie crusts.
• Pour filling on top of pecans, divided evenly. Add a few more pecans to the tops if desired.
• Place two ramekins on a baking sheet and bake for 30 - 35 minutes, or until middle of pie is mostly set and not too wiggly. The center will puff up a bit.
• Allow to cool 5 – 10 minutes before serving.