How To make Carrot Pie

CARROT FILLING:

2 c Pureed cooked carrots
1 1/2 c Evaporated milk
1/2 c Sugar
2 Eggs
1 t Cinnamon
1/4 ts Ginger
1/4 ts Nutmeg
1 Unbaked pie crust
- see below

PIE CRUST:

2 c All-purpose flour
1/2 ts Salt
1 c Vegetable shortening
Ice water
FILLING AND ASSEMBLY: Heat oven to 450 degrees. Mix all ingredients together at medium speed of electric mixer, blending thoroughly. Pour into pie shell and bake at 450 degrees for 5 minutes. Reduce heat to 325 degrees 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.