Heat oven to 425 degrees. Make Flaky Pastry. Beat eggs slightly in medium bowl. Stir in remaining ingredients except Cinnamon-Pecan Streusel. Pour into pastry-lined pie plate.
Bake 15 minutes. Make Cinnamon-Pecan Streusel. Reduce oven temperature to 350 degrees. Bake 35 minutes longer. Sprinkle Cinnamon-Pecan Streusel over pie. Bake about 10 minutes or until knife inserted in center comes out clean. Cover and refrigerate at least 4 hours. Store covered in refrigerator.
To make Flaky Pastry, mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 Tbs. at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1-2 tsp. more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry flakier. If refrigerated longer, let pastry soften slightly before rolling. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
To make Cinnamon-Pecan Streusel, mix all ingredients.