PASTRY: Mix flour and salt.
Cut in shortening until it looks like coarse meal (very small lumps).
Sprinkle with water and mix with fork.
Add egg; mix; round into ball.
Roll dough, flute edge and prick with fork; fill.
FILLING: Blend eggs and milk together; add remaining ingredients and mix well.
Pour into crust; cover and flute; brush with egg.
Bake at 425 degrees for 35 to 40 minutes.
TIP: Use a pie crush shield when baking to prevent crust edge from burning.
