Classic Pumpkin Pie

Preheat oven to 425ºF.

For the crust:
In a small bowl, combine flour and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and chill for thirty minutes or until easy to handle.

Roll out pastry on a lightly floured surface to fit a 9-in pie plate. Transfer pastry to pie plate. Trim 1/2-inch beyond edges of plate; flute edges. Set aside.

For the filling:
In a medium-sized bowl, whisk together pumpkin, sweetened condensed milk, eggs, spices, and salt until smooth. Pour into crust.

Bake for 15 minutes. Reduce temperature to 350ºF and continue baking for 35-40 minutes until knife inserted 1 inch from crust comes out clean. Cool on wire rack. Store in refrigerator.

Crust recipe from Taste of Home Baking cookbook.