Banana Cream Pie - butter

Method

• For crust, beat together butter and shortening until smooth and creamy, chill until firm.
• sift together the flour, sugar and salt in a medium bowl.
• Using a fork, cut the butter and shortening into the dry mixture until it has a consistent texture.
• Mix egg yolk, ice water and vinegar into the dough, then form into a ball and refridgerate for and hour or so to make it easier to work with.
• Preheat oven to 450 degrees F. When dough has chilled, roll out and press into a 9 inch pie plate.
• Use a pie weight or line the dough with aluminum foil or parchment paper or another pie plate and fill with dried beans to use as weight-this will prevent the crust from puffing up.
• Bake for 15 minutes, then remove weight and prick the crust with a fork to allow steam to escape.
• Bake another 5-10 minutes, or until the crust is golden brown.
• Remove from oven and let cool.
• Make the filling by sifting together the sugar, cornstarch and salt into a medium saucepan.
• Blend the milk, eggs and butter in a medium bowl, then add the mixture to the dry ingredients and cook over medium heat.
• Stir constantly for 6-8 minutes or until the mixture boils and thickens, then cook for one minute more.
• Remove the filling from the heat and mix in the vanilla.
• Put plastic wrap on the surface of the filling and let it cool to room temperature.
• the plastic wrap prevents the top of the filling from getting gummy.
• When the filling has cooled, remove the plastic wrap and add sliced bananas.
• Stir.
• Pour the filling into the pie shell and chill for a couple hours before serving.
• If preferred, serve each slice with whipped cream and almonds.