Prepare Pastry for Single-Crust Pie. On a lightly floured surface, roll dough to form a 12-inch circle. Ease into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Set aside.
For filling, in a large bowl, beat eggs until combined. Beat in corn syrup, granulated sugar, brown sugar, flour, vanilla, and salt. Beat in melted butter.
Place the unbaked pastry shell on an oven rack. Carefully pour filling into the pastry shell. To prevent overbrowning, cover the edge of the pie with foil.
Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 15 to 20 minutes more or until knife inserted near center comes out clean.
Cool on a wire rack. Refrigerate within 2 hours. Cover and store in the refrigerator. Makes 10 servings.
In a mixing bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.