Combine flour and salt in a medium bowl, cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle cold water over mixture and stir with a fork until dry ingredients are moistened. Shape Pastry into a ball; cover and refrigerate 30 minutes
Roll ½ of Pastry to 1/8” thickness on a floured surface, fit into a 9” pie plate. Roll out other half of pastry sheet on a lightly floured wax paper sheet to 1/8” thick circle to fit over bottom half, fold wax paper and pastry in half and set aside.
Combine sugar, corn syrup, shortening, and salt in a small saucepan, stir well and bring to boil. Remove from heat. Combine mincemeat and next 5 ingredients in a medium bowl, stirring well, gradually stir in warm syrup mixture. Spoon into pastry shell. Lay the top pastry circle over the mincemeat mixture. Trim edges, seal and flute. Bake at 350º for 45 minutes or until golden brown.