Li'l Pecan Pies

In a bowl, combine flour and salt. Cut shortening into flour mixture until it resembles coarse crumbs. Gradually add ice water, tossing with a fork after each addition, until it forms a ball. Cover and refrigerate at least 1/2 hour.

Preheat oven to 375* F.

Divide dough in half. Roll each into a 6-inch circle. Transfer pastry to each of two 4-inch tart pans. Fit pastry into pans, trimming with a sharp knife along top edge if needed.

Arrange pecan halves in pastry shells.

In a bowl, combine egg, corn syrup, brown sugar, and vanilla. Mix together well and carefully pour over the pecans.

Place tarts on a baking sheet and bake at 375* F for 35-40 minutes, or until a knife tip inserted near center comes out clean.

Cool on a wire rack. Remove from tins. Top with whipped cream, if desired, and serve.