Preheat oven to 425°F.
In a medium mixing bowl, stir together the flour and salt. Using a pastry blender, cut in the shortening until mixture resembles fine crumbs.
Sprinkle 1 tablespoon of the water over part of the mixture; gently push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of the remaining water at a time, until dough is moistened. Form dough into a ball. Wrap with plastic paper and refrigerate for 30 minutes.
Remove the dough from the refrigerator. On a lightly floured surface, flatten the ball of dough with your hands. Roll the dough from center to the edges, forming a circle about 12 inches in diameter. Ease pastry into a 9-inch pie plate.
Trim the pastry to 1/2 inch beyond the edge of the pie plate. Fold the extra pastry under the edge. Place in the refrigerator to rest while preparing the filling.
Place all the ingredients for the filling in a blender. Blend for 1-2 minutes until well combined. Pour the filling into the crust. Gently tap the pie against the counter to bust any bubbles in the filling.
Bake for 10 minutes and then reduce the temperature to 325°F and continue to bake for 30-40 minutes or until the pie filling is set. Remove from the oven and place over a cooling rack.