Your first step to making a pecan pie is to whip the all-purpose flour and salt in a bowl. Once you have whipped it properly, add vegetable shortening and salted butter to it. It is suggested you use a dough cutter to allow the butter to make its way into the flour - the end result should give the mixture a breadcrumb-like appearance.

Now, you add one egg along with five tablespoons of water and one tablespoon of white vinegar to it. Mix well and then divide the dough into two equal halves - keep one for now and one for later. 

To make the crust, spread out the dough on a floured surface. You can use a rolling pin for this - use gentle force on the dough, starting from the center and then working your way out, equally, in all directions. It should ideally be 12 inches in diameter for a serving size of 12 people, but you can increase or decrease this as per your requirement. Now spread out the dough in a pie pan and tuck it in with your fingers, making sure it doesn't leave any pockets. You can fold the overhanging edges neatly for a nice thick rim around your pie.

For the filling, take granulated sugar, brown sugar, corn syrup, vanilla, salt, butter, and eggs and mix them well in a bowl.

After you are done preparing the mix, preheat your oven to 350 degrees F. Next, you pour the pecans in the unbaked pie shell. On top of it, pour the sugar syrup mixture. You can cover the top and crust, very lightly, with a foil.

Now, you keep your pie in the preheated oven and let it bake for 30 minutes. After which remove the foil and bake it for another 20 minutes. Make sure you don't burn the crust or the pecans or that your pie doesn't jiggle too much (it will jiggle a little). If you notice that your pie is jiggling a lot, then it needs to be baked for another 15 to 20 minutes, until it sets.

Allow it to cool before you serve. This may take from a few hours to overnight. Once it is ready to serve, just sit back and enjoy it!