1. Preheat oven to 425

crust:

1. Combine flour and salt
2. Fit in shortening (or other fat) with a pastry blender, two butter knives, or using a food processor until the texture resembles small peas
3. Sprinkle water over the mixture, a tablespoon at a time, lightly stirring with a fork until just moist enough to hold together, too little water and the dough will crack, too much water and the dough will be sticky and tough
4. Form into a ball and flatten until 3/4 inch thick on a floured surface
5. Roll into a circle 1 inch larger than 8 or 9-inch pie pan
6. Fold pastry in half, transfer to pan
7. Unfold and fit into the pie pan
8. Fold edges under to create a standing rim, flute

filling:

1. Combine all ingredients until evenly mixed using a whisk, wooden spoon, or mixer
2. Pour into pie shell
3. Bake 15 minutes
4. Reduce heat to 350 and bake 40-50 more minutes, until a knife inserted in the center comes out clean
5. Cool before serving