Spiced Christmas Pie

Mix flour and salt in medium bowl. Cut in shortening using a pastry blender or fork until mixture is the consistency of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened.

Gather pastry into a ball and divide in half. Shape each ball into flattened round on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate 30 minutes to slightly firm up the dough.

Preheat oven to 400º F.

Roll pastry out on lightly floured surface, using floured rolling pin, into two circles 2 inches larger than upside-down pie plate. Fold bottom pastry into fourths and place in pie plate; or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate; pressing firmly against bottom and sides and being careful not to stretch pastry. Trim and flute the edges of the of the dough.

Spoon mince filling into the pie pan, smoothing the top with the back of a spoon. Cut the remaining circle of dough into desired shapes and arrange on top of the filling. Brush crust edges and cut shapes light with egg. Cover edges with aluminum foil to keep from burning.