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1
Make the Crust In a medium bowl, whisk the flour with the salt.
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2
Using a pastry blender or 2 knives, cut in the shortening and butter until the mixture resembles coarse meal with some pea-size pieces remaining.
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3
Stir in the water until the dough just comes together.
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4
Scrape the dough out onto a work surface, gather up any crumbs and pat the dough into a disk.
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5
Wrap in plastic and refrigerate until well chilled, about 1 hour.
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6
Make the Crust On a lightly floured work surface, roll out the dough to a 12-inch round, a scant 1/4 inch thick.
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7
Ease the dough into a deep 9-inch glass pie plate.
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8
Trim the overhanging dough to 1 inch and fold it under itself.
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9
Crimp decoratively and chill the crust until firm, about 15 minutes.
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10
Make the Crust Preheat the oven to 375.
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11
Line the crust with parchment paper and fill with pie weights or dried beans.
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12
Cover the rim with strips of foil and bake in the lower third of the oven for about 20 minutes, until the crust is barely set.
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13
Remove the parchment and pie weights and bake for 5 minutes longer, until the crust is just set but not brown.
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14
Poke the bottom of the crust lightly to deflate it if it is puffed.
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15
Let cool; leave the foil strips on the rim.
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16
Lower the oven temperature to 350.
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17
Make the Filling In a medium bowl, whisk the sugar with the butter, then whisk in the eggs.
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18
Add the buttermilk, vanilla and a pinch of salt and whisk until incorporated.
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19
Stir in the coconut.
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20
Make the Filling Pour the filling into the pie crust and bake for 45 to 50 minutes, until the custard is set and golden brown on top.
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21
Let the pie cool completely, then remove the foil, cut the pie into wedges and serve with ice cream.
