In a mixing bowl combine the flour, crushed vanilla wafers, and salt.
Cut in lard or shortening till pieces are the size of small peas.
Stir in the finely chopped pecans.
Sprinkle 1 tablespoon water over part of the mixture; gently toss with a fork.
Push to side of bowl.
Repeat, using 2 to 3 tablespoons more water, till all is moistened.
Form dough into a ball.
On a lightly floured surface flatten dough with hands.
Roll into a 12 inch circle; transfer to a 9 inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge.
Prick bottom and sides with tines of a fork.
Bake in a 450° oven for 10 to 12 minutes or till pastry is golden.
Cool thoroughly on a wire rack.
Continue as directed in pie recipe.