Mango Pie - flour

Method

• Preheat oven to 350 degrees.
• Prepare piecrust by mixing together flour, sugar, salt and lemon zest.
• Cut butter and shortening into small chunks and add to the dry ingredients.
• Mix with a pastry blender or 2 forks until the mixture holds together in small crumbs.
• Sprinkle ice water over mixture and cut until the mixture holds together in balls.
• Gather it up, pressing it together and then divide into 2 even parts.
• Wrap in plastic wrap.
• Refrigerate for at least 30 minutes.
• Roll out half dough and fit into 9-inch deep-dish pie pan.
• Weight and bake bottom crust until golden brown.
• Sprinkle with chopped almonds and flour and bake for another 5 minutes.
• Cool slightly.
• Mix together mango slices, sugar, extract, spices, flour, zest and lemon or lime juice and pour into baked crust.
• Mixture should be moist but not wet.
• Roll out the other half of dough and fit over the pie.
• Crimp edges.
• Brush with egg and water wash. Cut vents in top and bake pie 45 to 50 minutes until crust is golden and filling is tender when fork is inserted.
• Serve warm with fresh whipped cream or a scoop of ice cream.