Prepare the crust: Combine the flour, salt and sugar in a food processor; pulse one time to mix. Add the butter pieces and pulse 4-6 times. Add the shortening one tablespoon at a time, pulsing once after each addition. The mixture should resemble coarse corn meal at this point. Add the ice water one tablespoon at a time, pulsing once after each addition. After adding six tablespoons of water, check the texture of the mixture. The dough should look crumbly but come together when pinched. If it looks too dry, add the last two tablespoons of water.

Transfer the dough onto a lightly floured surface. Divide the dough in two, form into two balls and shape into a disk. Cover each disk with plastic wrap and chill in the refrigerator for at least an hour. The dough will keep for two days in the refrigerator before using.

Roll out the dough: Take one of the disks out of the refrigerator and let sit on the counter for a few minutes until it's softened up enough to roll. Lightly flour the counter and roll out the dough about two inches larger than your inverted pie plate. Don't let the dough stick to the counter. As you roll, sprinkler additional flour on the counter, under the dough and/or on your rolling pin. Carefully lift the dough and transfer onto the plate, pressing firmly against the bottom and the sides. There should be enough dough to hang over the rim of the pie plate. If you come up a little short, take the second disk in the refrigerator, cut off a small piece and roll it out. Tear off small pieces of dough and pinch along the back of the main piece of dough (the patch pieces would touch the plate) to create some overhang. Tuck the overhang underneath itself along the edge of the pie plate. Pinch the edges with your fingers or use the tines of a fork.

Chill the prepared dough in the refrigerator for roughly one hour before baking.

Par baking the Crust: Preheat your oven to 375℉. Remove the prepared dough from the refrigerator and prick the surface with a fork. Cover the dough with two pieces of aluminum foil and fill the center with pie weights, rice and/or dried beans. Fill the center of the pie plate up to the top to minimize the chance of the dough shrinking as it bakes. Bake for 20 minutes covered in foil (if using convection, reduce heat to 350℉) then remove the weights, rice or beans and the foil and bake the crust for another five minutes. The crust's surface should be lightly colored and no longer look wet.

Prepare the filling: While par-baking the crust, prepare the filling. In a large bowl, lightly beat the two eggs. Beat in the remaining ingredients and pour into the par-baked crust. Set the pie plate on a baking sheet to make it easier to handle in and out of the oven. Using strips of aluminum foil, cover the crust to avoid too much browning. Bake at 350℉ for 40 minutes (325℉ if using convection). Remove the foil lining after forty minutes and bake for another 10-15 minutes. The crust should be a nice golden brown and the filling should no longer jiggle in the center. Let cool then chill before serving. Serve with whipped cream if you like.