Preheat oven to 350 degrees.

First prepare your crust. In a large bowl, mix the flours and salt.

Add the shortening and cut in using a pastry cutter until pea sized chunks of fat remain.

Mix in the egg and just enough ice cold water to bring the dough together. Knead a couple of times with your hands to make a cohesive dough.

Lay out a piece of parchment paper or plastic wrap. Pat the dough into a disc, wrap securely, and place in the freezer for 10 minutes while you prepare the filling.

In a blender or bowl, blend all filling ingredients together until no lumps remain.

Using two pieces of parchment or plastic wrap, roll the dough out to an even thickness large enough to accommodate a 9 inch pie pan.

Peel a piece of parchment off, and invert the dough into a greased pie pan. Remove the top layer of parchment.

Flute your edges, smooshing together with your fingertip if you need to repair any tears in the pastry.

Poke holes in the bottom of the crust, and prebake for 7 minutes.

Remove from oven and pour in the filling. Bake for 45-60 minutes until firm and not wet to the touch. The water content of squash/pumpkin purees varies the cook time.If you notice the crust starting to brown, bump the heat down to 325 degrees, and cover the crust with aluminum foil.

Let cool completely before cutting and serving...if shape is important to you at least!