1. To make pie crust in food processor: Pulse flour, salt, butter and shortening until coarse crumbs form. With motor running, add 4 Tbsp water all at once. Process just until dough leaves sides of bowl, adding more water as necessary. Remove blade, then dough. By hand: Mix flour and salt in a medium bowl. With pastry blender, cut in butter and shortening until mixture resembles coarse crumbs. Sprinkle with 4 Tbsp water, 1 Tbsp at a time, stirring with a fork after each addition and adding remaining water as needed until mixture clumps together to form a dough. 2. Divide dough in half. Shape each half into a disk. Wrap and refrigerate at least 1 hour until firm enough to roll out. 3. Have a 9-in. pie plate ready. On a lightly floured surface with a lightly floured rolling pin, roll 1 disk to a 12-in. circle. Fit into pie plate; refrigerate. Place remaining disk on a lightly floured piece of wax paper. Roll into a 12-in. circle. Using a small knife, cut out leaves (each about 11/2 in. long). Lightly brush dough on rim of pie with cold water. Press leaves around rim, overlapping and curling over the edge. Prick bottom and sides of crust with a fork. Freeze 10 minutes until firm. 4. Heat oven to 400°F. Press a 12-in. piece of foil snugly into crust. Bake 15 minutes. Remove foil; bake 5 to 10 minutes longer until crust is dry and edges just start to turn golden. Place on a wire rack. 5. Reduce oven to 350°F. Have ready a rimmed baking sheet. 6. Filling: Coarsely chop cranberries in a food processor or with a large, sharp knife. Put eggs in a large bowl; beat with a fork to blend. Place cranberries and corn syrup in a large saucepan; bring to a boil over medium-high heat. Boil, uncovered, 5 minutes, stirring occasionally, to soften berries. Remove from heat, add butter and let melt. Stir in sugar and salt. With a slotted spoon, remove 1/2 cup cranberries and reserve. Slowly whisk cranberry mixture in saucepan into the eggs until well blended. Scatter chopped pecans in crust. Place crust on baking sheet. Add filling (pecans and berries will float). Arrange pecan halves around edge and in center. 7. Bake about 40 minutes until crust is lightly browned. Garnish with reserved cranberries. Let cool on a wire rack to room temperature. Planning Tip: The dough can be made up to 1 month ahead. Wrap airtight and freeze. The crust can be baked, wrapped airtight and frozen up to 2 weeks. Prepare Filling and bake pie up to 3 days ahead. Cool, cover and refrigerate. Bring to room temperature before serving. Per serving: 482 cal, 5 g pro, 60 g car, 2 g fiber, 26 g fat (10g saturated fat) 102 mg chol, 257 mg sod