Bake in a 9 x 13 aluminum pan at 350 for 55-60 minutes, until lightly browned. Recipe may be halved and baked in an 8 x 8 pan. Add syrup, salt and beat well. Beat in eggs, one at a time. Pour into a nine inch, uncooked pastry lined pie pan.
Pie is done when it remains firm if moved.
Add shortening and cut in with a pastry cutter until crumbly. Measure water, add all at once to pastry mixture and stir in very quickly. Pat into a ball, wrap and allow to rest for at least half an hour in the refrigerator. Secrets to flaky pie pastry include adding the water quickly, and allowing the dough to rest.