Instructions

MAKE THE PIE CRUST:
Combine the flour and salt in a large mixing bowl. Cut in the shortening with a pastry blender or two knives until the mixture resembles coarse meal. Add 4 tablespoons of the ice water and mix until the dough comes away from the sides of the bowl, adding the remaining water, if necessary. Form into a ball, cover with plastic wrap, and refrigerate for at least 1 hour.
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Preheat the oven to 350?F.
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Remove the dough from the refrigerator and let sit for 5 minutes. Lightly dust a work surface with flour. Roll the dough out into a 12-inch round about 1/4 inch thick. Fold the dough into quarters, place it in a 9-inch deep-dish pie pan, unfold it, and fit it into the pan. Crimp the edges and prick the bottom of the crust with a fork. Bake until lightly golden, 20 to 22 minutes. Remove from the oven and let cool completely.
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MAKE THE CRANBERRIES:
Put the cranberries, orange and lemon zests, orange and lemon juices, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook at a boil for 8 minutes. Dissolve the cornstarch in the remaining 1/2 cup water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and let cool completely.
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Make the pastry cream. Combine 2 cups of the milk and the sugar in a medium-size saucepan over medium heat and stir to dissolve the sugar. Scald the milkóthat is, heat it until small bubbles form around the edge of the pan, about 10 minutes; donít let it boil. Remove from the heat.
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In a small bowl, combine 1/4 cup of the hot milk with the egg yolks, whisking to mix, then return this mixture to the hot milk in the saucepan. Stir in the vanilla.
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Dissolve the cornstarch in the remaining 1/2 cup milk, add to the pan, and cook, whisking constantly, until the mixture thickens, about 4 minutes. Pour the mixture into a glass bowl, cover the top of the mixture with plastic wrap (this will keep a skin from forming), and let cool completely.
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Pour the cooled pastry cream into the pie shell, cover the cream with plastic wrap, and refrigerate for 1 hour. Remove from the refrigerator and spread the cranberry mixture evenly over the surface. Cover and refrigerate for 4 hours.
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Remove the pie from the refrigerator and spread with the whipped cream before serving.
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Yield: one 9-inch pie; 6 to 8 servings