Preheat oven to 350 degrees. Use an 8 inch pie pan (I use ceramic as it cooks evenly). To prepare crust: combine flour, shortening, salt and ice water in a large bowl. Using table knives, cut all ingredients together until shortening has been blended into flour. Using a floured surface, turn out crust and knead until soft. Shape into a ball and chill in refrigerator while preparing filling. Crust can be made a day ahead and kept refrigerated. To prepare filling: In a large bowl, mix all ingredients except butter thoroughly. Let filling sit for 15 minutes at room temp. To finish pie: Remove crust and cut into two equal pieces. On a floured surface roll out each piece to an 1/8 inch thick circle. Place one crust into pie pan and allow crust to go over sides of pan. Shape into pan. Pour filling into pan over bottom crust. Drop butter pieces separately on top of filling. Place top crust over filling and allow extra to go over sides of pie. Pinch top and bottom crusts together. Make small slits in top crust to allow for steam to escape during baking. Place pie on center rake. Place empty baking sheet on bottom rack in case of filling overflow. Cook for 45 minutes or until top crust is slightly brown. Turn off oven and allow pie to sit for 10 minutes in oven. Remove from oven and place on cooling rack. Allow to cool for 30 minutes before slicing.
Chill the pie crust while you are making the filling. Let the filling sit for 15 minutes to develop flavor (pumpkin pie spice mix can be used in lieu of spices listed in ingredients). Let pie cool half an hour before slicing. Refrigerate leftover pie.
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|Serving Size: 1 Serving (65g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 386 (96%)|
|Amt Per Serving||% DV|
|Total Fat 42.9g||57 %|
|Saturated Fat 21.3g||106 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 60.1mg||19 %|
|Sodium 22.3mg||1 %|
|Potassium 8mg||0 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 4.9g|
|Protein 0.2g||0 %|
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Calories per serving: 403
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