| 1 | Filling and assembly: heat oven to 450 degrees. |
| 2 | Mix all ingredients together at medium speed of electric mixer, blending thoroughly. |
| 3 | Pour into pie shell and bake at 450 °F for 5 minutes. |
| 4 | Reduce heat to 325 degrees and continue cooking for 45 minutes, or until pie is set. |
| 5 | Let cool about 10 minutes before serving. |
| 6 | Piecrust: mix flour and salt together in a bowl. |
| 7 | Cut vegetable shortening into flour until mixture resembles course meal. |
| 8 | Sprinkle with ice water, 1 tablespoon at a time, mixing quickly with a fork after each spoonful. |
| 9 | Add only enough water so dough holds together and can be formed into a ball. |
| 10 | Divide dough into 2 equal portions and form each into a smooth ball, handling as little as possible. |
| 11 | Roll one portion out onto lightly floured surface. |
| 12 | Place rolled dough in a 9-inch pie plate; trim and flute edges |
