For the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
4. Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
5. On a lightly floured surface, roll out the dough into a 12-inch circle.
6. Transfer the dough to a 9-inch pie plate, trim the edges, and crimp decoratively.
7. Preheat oven to 375°F (190°C).

For the Filling:

1. In a medium bowl, whisk together the maple syrup, brown sugar, melted butter, salt, and vanilla extract.
2. Add the eggs and whisk until well combined.
3. Stir in the pecan halves.
4. Pour the filling into the prepared pie crust.
5. Bake for 45-55 minutes, or until the filling is set and the crust is golden brown. If the crust begins to brown too quickly, cover the edges with foil.
6. Let the pie cool completely on a wire rack before serving.