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Combine the flour and salt in a large mixing bowl. Using a pastry cutter or two knives cut the butter and shortening into the flour mixture just until coarse crumbs form. Don't try to work it in too well. Large clumps are perfectly okay.
Drizzle just enough ice water over the flour to moisten it. You will know you have enough liquid when you can squeeze the mixture and it holds together. Shape the dough into a ball and flatten it into a disc. Wrap the disc with plastic wrap and refrigerate for at least 2 hours.
Preheat the oven to 350ºF.
On a lightly floured surface, roll the pie crust to fit a 9-inch pie dish. Place in pie dish; trim off any excess along the edges. Flute the edges with fingertips. Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights.
Bake for 20 minutes. Remove the weights and parchment paper. Bake for another 8 minutes.
While the crust is baking, make the filling. In a medium bowl, whisk the eggs, sugar, cornstarch, and salt.
Combine the water and vinegar in a medium saucepan. Bring to a boil over medium heat. Slowly add the warm water mixture to the egg mixture, stirring constantly. Slowly pour the mixture back into the saucepan.
Cook over medium heat, stirring frequently until the mixture begins to bubble and thicken. Reduce the heat to low and continue to cook, stirring constantly until the mixture is thick like pudding. Stir in the butter until melted and fully combined. Pour into the prepared pie crust.
Bake for 15-18 minutes, until the pie is set but jiggles slightly. Cover the edges of the crust if they begin to get too brown. Cool on a wire rack to room temperature then refrigerate for at least 4 hours or overnight.
Top with whipped cream, cinnamon, and/or honey if desired.