Carrot Pie

Directions

Filling and Assembly: Heat oven to 450℉ (230℃).

Mix all ingredients together at medium speed of electric mixer, blending thoroughly.

Pour into pie shell and bake at 450℉ (230℃) for 5 minutes.

Reduce heat to 325℉ (160℃) and continue cooking for 45 minutes, or until pie is set.

Let cool about 10 minutes before serving.

PIECRUST: Mix flour and salt together in a bowl.

Cut vegetable shortening into flour until mixture resembles course meal.

Sprinkle with ice water, 1 tablespoon at a time, mixing quickly with a fork after each spoonful.

Add only enough water so dough holds together and can be formed into a ball.

Divide dough into 2 equal portions and form each into a smooth ball, handling as little as possible.

Roll one portion out onto lightly floured surface.

Place rolled dough in a 9-inch pie plate; trim and flute edges.