COMBINE flour, powdered sugar, finely chopped pecans and 1/8 tsp. salt; cut in shortening using pastry blender (or 2 knives) until flour is blended in to form pea-size chunks.
SPRINKLE mixture with water, 1 Tbsp. at a time. Toss lightly with fork until dough forms a ball.
PRESS between hands to form 5- to 6-inch disc. Roll and press crust into 9-inch pie plate. Do not flute. Do not bake.
HEAT oven to 350°F.
BEAT eggs until frothy. Add corn syrup, 2/3 C. sugar, vanilla extract and 1/4 tsp. salt.
BEAT until blended. Stir in melted butter and chopped nuts. Pour into unbaked pie crust.
DIP 6 nut halves in filling to coat. Arrange in center of pie to resemble flower. Press 6 scallops into crust edge using back of tablespoon.
PLACE 1 nut half in each indentation. Press lightly. Cover edge of pie with foil to prevent overbrowning.
BAKE 45 minutes. Remove foil. Bake an additional 5 minutes or until pie is almost set in center when shaken gently. Cool to room temperature before serving.
