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1
In a food processor, pulse the flour with the sugar and salt until combined.
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2
Add the butter and shortening and pulse just until the butter is the size of small peas.
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3
Sprinkle the ice water over the mixture and pulse 4 or 5 times, until the pastry just comes together.
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4
Turn the pastry out onto a floured work surface and pat it into a disk.
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5
Wrap in plastic and refrigerate until chilled, about 30 minutes.
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6
Preheat the oven to 350.
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7
On a floured work surface, roll out the pastry to a 14-inch round.
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8
Roll the pastry around the rolling pin and unroll it over a 9-inch pie plate; ease the pastry into the plate without stretching.
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9
Trim the overhanging dough to 1/2 inch and tuck it under itself; crimp the edge decoratively.
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10
Freeze the pie shell just until chilled, about 5 minutes.
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11
Line the pastry with parchment paper and pie weights or dried beans and bake for about 20 minutes, until nearly set.
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12
Remove the parchment paper and weights and bake the pie shell for 5 minutes longer, until set but not colored.
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13
In a bowl, beat the eggs with the sugar.
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14
Add all of the remaining ingredients one at a time and in order, whisking until smooth.
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15
Pour the filling into the warm pie shell.
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16
Bake for about 30 minutes, until the custard is golden and nearly set but still quite jiggly; cover the edge of the pie shell with foil halfway through baking.
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17
Transfer the pie to a rack to cool completely before serving.
