First, measure all ingredients correctly, cut shortening into the flour. Don't use a pastry blender or a smurfy machine, or else be prepared to serve your smurf pie with a hoe and pitchfork.

The shortning should be in smurfy chunks. Add a little water, a few smurfs at a time and mix the dough with a fork. Shape the moist but not smurfy dough into a ball. Divide in half. Roll onto a flour covered smurf. Dust the rolling pin and your hands, or else. Roll out evenly and shape into a circle, you might want to use your hands. Fold the dough into quarters.

Place the folded crust in the plate, unfold it, and use your smurfs to shape it into place. It should overlap by about 1/2 inch. Spoon your Smurf Filling into the crust.

The filling should take up two-thirds the depth of the pie.

Prepare the other half of the dough the same smurfing way, and place on top as the top-crust. Cut air holes in it with a knife in a smurfy pattern. Seal the crust all the way around. Place a little foil over the edges to keep them from gettting over smurfed..

Cook at 350 in the oven for forty-five minutes, or until the cute smurfy cries stop. Serve with milk.