Coconut Pie

From the recipe collection of Blanche Tyler Lewis (1915-1994)
Makes 2 shallow 9inch pies
Filling:
1 cup butter
4 large eggs
2 cups sugar
2 cups milk
2 teaspoons flour
1 teaspoon vanilla
2 cups coconut, shredded
Crust:
3 cups flour
1 teaspoon salt
1 cup shortening
10 tablespoons ice water
Blend flour and salt with shortening. Add ice water slowly. Form into ball, divide into 2 equal parts, wrap and chill. Roll out for 2 shallow 9 inch pies. Divide filling equally into the pies. Bake at 350 degrees for 40 minutes. Custard should be firm to the touch. Top should be golden. Cool before serving.