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1
Preheat the oven to 375 degrees F. Lightly dust a clean surface with flour.
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2
Roll the pie dough to a thickness of 1/8-inch and, working carefully, fit the rolled dough into a 10-inch deep dish pie plate.
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3
Either crimp the edges decoratively or trim the pastry so that it is even with the edge of the pie plate.
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4
Decorate the edge with leaf shapes cut from excess pastry dough, if desired.
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5
Refrigerate the shell for at least 30 minutes and up to overnight before proceeding.
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6
In a large mixing bowl, combine all of the ingredients.
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7
Mix until well blended.
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8
Pour into the chilled pastry shell.
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9
Bake until the custard is set and the crust is lightly golden, 50 to 60 minutes.
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10
Let the pie cool completely before serving.
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11
Serve with whipped cream and dust with cinnamon.
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12
Sift the flour, sugar, and salt into a large bowl.
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13
Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
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14
Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.
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15
Add more water, as needed, to make a smooth dough, being careful not to over-mix.
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16
Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
