Carrot Pie

• 2 cups carrots pureed, cooked
• 1 1/2 cups evaporated milk
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 each pie shell (9 inch) unbaked
• 2 cups flour, all-purpose
• 1/2 teaspoon salt
• 1 cup vegetable shortening
• 1 x water ice cold

1. Filling and Assembly: Heat oven to 450F (230C).
2. Mix all ingredients together at medium speed of electric mixer, blending thoroughly.
3. Pour into pie shell and bake at 450F (230C) for 5 minutes.
4. Reduce heat to 325F (160C) 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.

carrots pureed, milk, sugar, eggs, cinnamon, ginger, nutmeg, pie shell, flour, salt, vegetable shortening, water

Taken from recipeland.com/recipe/v/carrot-pie-34762 (may not work)