For the pie crust, cut shortening, flour and salt with a pastry blender until coarse crumbles form then add 4 to 6 T of ice-cold water and mix until dough ball forms. Do not over mix. Wrap in plastic wrap and chill in refrigerator for 1 hour.
Roll out dough on a lightly floured surface until approx. 14” in diameter. Fold dough in half and transfer to pie pan. Unfold and gently press into pan. Trim and crimp edges. Poke crust with a fork several times and set aside.
Preheat oven to 350°. Beat eggs together then add one at a time: sugar, salt, honey, butter and vanilla. Mix in hazelnuts. Pour into crust and place in oven. Reduce heat to 325° and bake for 1 hour 20 min. Filling should be set before removing.
Let pie cool completely before cutting.