• Stir the flour and salt together in a large bowl. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas.
• Slowly add water, a tablespoon at a time, stirring with a fork just until the dough holds together and forms a smooth ball.
• Shape the dough into a ball for a single pie crust. Divide dough in half and shape into two balls for a double-crust pie. Flatten into a 1/2-inch thick disk and wrap in plastic wrap.
• Chill 30 minutes or up to 2 days.

Flaxseed Egg Substitution

• In a small dish, mix water and flax meal together slowly. Whisk the two ingredients together pretty fast until it creates a congealed texture.

Pecan Pie Filling

• Preheat oven to 355 degrees Fahrenheit or 179 degrees Celsius. Roll out the pie crust and transfer it to a 9-inch deep pie pan and crimp the edges.
• Chill while the oven heats. Melt coconut oil in saucepan over medium heat. Add coconut sugar, whisking until smooth. Remove from heat and whisk in maple syrup, vanilla, and salt. Whisk in the flaxseed egg mixture and tapioca flour.
• Add pecans and mix evenly until pecans are well coated. Pour pecan mixture into the chilled pie shell. Top with with an additional layer of pecans. Bake for 25 to 30 minutes.
• When the center of the pie has less movement, it is finished. Allow pie to cool on cooled surface for several hours. Chill in refrigerator if necessary.