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1.
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The dough.
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Measure the flour, butter, and shortening (or lard) into a bowl or a food processor fitted with the metal blade.
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Quickly work the fats into the flour with a pastry blender or pulse the food processor until the flour looks a little damp (not powdery) but tiny bits of fat are still visible.
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If using the food processor, transfer the mixture to a bowl.
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Mix together the sugar, salt and 2 tablespoons of ice water.
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Using a fork, little by little work the ice-water mixture into the flour mixture.
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The dough will be in rough, rather stiff clumps; if there is unincorporated flour in the bottom of the bowl, sprinkle in a little more ice water and use the fork to work it together.
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Press the dough together into a flat disk, wrap in plastic, and refrigerate at least 1 hour.
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On a lightly floured surface, roll the dough into a 12-inch circle.
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Transfer to a 9-inch glass pie pan (I find it easiest to roll the dough onto the rolling pin, then unroll it onto the pie pan).
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Decoratively crimp the edge and trim the excess dough.
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Refrigerate 30 minutes.
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2.
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Prebaking the crust.
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Heat the oven to 400 degrees.
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Lightly oil a 15-inch piece of foil and lay it, oiled-side down, into the crust (heavy duty foil is too stiff to work here); press down to line the crust snugly.
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Fill with beans or pie weights and bake about 15 minutes, until beginning to brown around the edges.
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Reduce the oven temperature to 350 degrees.
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Carefully remove the beans (or weights) and foil, return the crust to the oven and bake 8 to 10 minutes, until it no longer looks moist.
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(If it bubbles at this point, gently press it down with the back of a spoon.)
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Brush the beaten egg yolk over the crust, then let cool completely.
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3.
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The Filling.
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Crack the eggs into a large bowl; measure in the lime zest, sugar and masa harina or flour, and beat by hand until thoroughly combined.
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Stir in the thick cream, lime juice, orange juice and orange liqueur.
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4.
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Baking the pie.
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Pour the filling into the prebaked pie shell, set in the lower third of the 350-degree oven, and bake until nearly set in the center (a knife inserted halfway between the edge and the center should come out clean), about 45 minutes.
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Cool slightly; serve warm, dusted with powdered sugar and with sauce dribbled around.
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This delicate pie is best served shortly after it is baked.
