*Cinnamon Pie

Pie Crust:
1 cup all-purpose flour, unbleached
1/2 tsp salt
3 TB vegetable shortening
3 TB plus 1 tsp butter
2 to 3 TB very cold water

Filling:
1 cup granulated sugar
1-1/2 TB all-purpose flour, unbleached
2 tsp ground cinnamon
1 dash of salt
1 egg, beaten
2 TB butter, melted
1 tsp vanilla extract
1-1/2 cups milk

Directions:
Crust - Mix flour and salt in the bowl of a stand mixer. Add in shortening and butter and blend until the mixture starts to look like small peas. Add in the cold water slowly, 1 tablespoon at a time until the flour mixture is moistened and just starting to pull together. Gather together the dough from the bowl and shape into a flat disc - do this step quickly, don't handle the dough too long because the butter will start to melt.  Wrap disc in plastic wrap and put into the fridge for about 30 minutes.

Filling - Preheat oven to 400 degrees F. In a large bowl, mix together the sugar, flour, cinnamon and salt. To this add in the beaten egg, melted butter and vanilla. Mix well, and then mix in the milk.

Take the chilled crust dough from the refrigerator and on a lightly floured surface roll it out to about 1/4" thickness. Transfer rolled out dough to a 10" glass pie plate and press dough into the plate and up the sides. Pour the filling into the unbaked pie crust.  Put into the oven and bake at 400 degrees F for 15 minutes. Then, reduce the heat to 350 degrees F and bake for an additional 45 minutes (or a little longer until filling is firm enough for your liking.) Watch the pie crust for over-browning. Allow to cool completely before slicing and serving. Leftover pie should be stored in the fridge.