2 1/2 cups flour
1 tsp salt
2 tbsp sugar
3/4 cup butter, cut into pieces + 2 tbsp butter
1/2 cup shortening, chilled
5 tbsp ice water
dried beans to use as weights
1/3 cup whole milk
1/2 cup shredded coconut
In a large bowl, mix the flour, salt and sugar. Using a pastry cutter, two knives or a food processor, cut the butter (3/4 cup) into the flour mixture until you can no longer see it. Add the shortening and cut it into the mixture until only small bits remain. Add ice water 1 tbsp at a the until the dough just starts to stick together. (This recipe is enough for 2 thin double crust pies, so you will have extra dough).
Chill the dough for at least 30 minutes. Divide in half, roll it out, and place in 2 9-inch pie pans. Refrigerate for 1 hour. Pull the pie pans out, bake at 400 degrees for 15 minute or until the dough sets.
In a large bowl, combine eggs, butter, sugar, milk and coconut. Mix well and pour into 1 baked pie shell. Bake at 400 degrees for 25 minutes, until knife comes out clean from center.
Recipe makes 2 pie crusts and 1 coconut custard pie
Makes 6-8 servings.