Add the flour and salt in a large bowl. Mix well to combine.
Add the shortening and ¼ cup of the cold water. Using a fork, mix well.
Knead the dough until a ball that isn’t sticky forms. Dribble a bit of the
leftover water as you go along until you get the right consistency.
Roll the dough out onto a floured surface using a rolling pin. Make it a nice big circle.
Gently place dough inside a 9-inch greased pie pan and trim the excess dough from the edges. Pinch the edge of the dough between your thumb and fingers to make a crimped edge.
Filling
Add the heavy cream, sugar, and flour in a large bowl. Use a hand mixer on medium to beat until smooth.
Pour into the pie crust and bake for an hour. After an hour, check the top. If it’s a
nice golden brown, you’re set to go. If it’s not, let it cook a while longer until it reaches a
deep golden brown.
Remove from the oven and let it come to room temperature.