PREHEAT OVEN TO 350 DEGREES FAHRENHEIT. PREPARE A 9-INCH PIE PLATE

IN A BOWL, COMBINE FLOUR AND SALT. CUT IN SHORTENING UNTIL MIXTURE RESEMBLES COARSE CRUMBS.

ADD WATER, A TABLESPOON AT A TIME, UNTIL A BALL OF DOUGH IS FORMED. ROLL OUT THE DOUGH TO FIT THE PIE PLATE. TRANSFER DOUGH TO PIE PLATE AND FLUTE THE EDGES. SET ASIDE.

IN A SAUCEPAN, BOIL SUGAR AND WATER UNTIL THREAD-LIKE (STAGE WHEN SUGAR SYRUP WHEN DROPPED FROM A SPOON SPINS A THREAD). I THINK THIS IS WHERE I MADE MY MISTAKE

BEAT EGGS IN A BOWL. ADD VANILLA AND MILK. GRADUALLY POUR IN HOT SYRUP WHILE BEATING CONTINUOUSLY. PREPARE OVER PREPARED CRUST. SKIM OFF THE BUBBLES..(I THINK IT’S THE BUBBLES THAT MAKES THAT DISTINCTLY EGG PIE BROWN CRUST ON TOP THAT I LOVE, I WONDER IF I WOULD GET A THICKER CRUST ON TOP IF I DIDN’T SKIM THE BUBBLES..I’LL TRY IT NEXT TIME)

BAKE IN A PREHEATED OVEN UNTIL CRUST IS BROWNED AND A KNIFE INSERTED COMES OUT CLEAN.