Instructions
Step 1
Preheat oven to 425°F.
Step 2
In a medium mixing bowl, stir together the flour and salt. Using a pastry blender, cut in the shortening until mixture resembles fine crumbs.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Additional Tips:
Serve the pie cold or at room temperature. Prepare freshly whipped cream to serve. Sprinkle some ground cinnamon or freshly grated nutmeg over the cream as garnish.
