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.