For the pie crust, put the flour, shortening, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Paddle at the lowest speed just until the mixture holds together about 30 seconds. (You can use a hand mixer if you allow the shortening to soften at room temperature before beginning.) Add 6 tablespoons water, and paddle until absorbed, about 30 seconds. If the dough seems dry or fails to come together, add the last tablespoon of water.
Transfer the dough to a piece of plastic wrap and refrigerate for 30 to 60 minutes.
Lightly flour your work surface, and roll out the dough in a circle about 14 inches in diameter* and about 1/4-inch thick.
Roll it up onto the rolling pin**, and transfer to a 9-inch pie pan, unspooling it over the top. Tap the pan gently on the work surface and the dough will fall into place. Put your hands at the 2 o’clock and 10 o ‘clock positions on the side of the pan, and rotate the pan from just under the lip to cause the excess dough to fall away.
Cover bottom of the pie shell with pecans. Mix sugar, corn syrup, salt and eggs in a double boiler. Add melted butter and chocolate liqueur. Fill the pie shell three-quarters to the rim with the mixture. The pecans will float to the top. Add additional pecans if you would like.
Bake for 40-45 minutes at 350°F.
*How to measure for a pie pan without a ruler - If you don’t have a ruler in the kitchen, invert your pie pan over the dough, centering it, making sure you have at least a 2-inch border of dough around the pan. (You can eyeball 2 inches much more accurately than the 14 inches mentioned in the recipe.)
** How to roll pastry onto a rolling pin - Put the rolling pin at the far side of the dough and use your fingers to coil it around the pin, then simply roll it up onto the pin.