Keith Rickert's Key Lime Pie

Pie Dough:
1/2 tsp salt.
1 1/4 cup flour.
1/2 cup shortening.
1/4 cup very cold water

Mix the flour and salt.
Cut the fat into the flour, until it is all in very small bits.
Add the water and stir until the dough begins to form a ball.
Shape it into a flat disk, wrap it in plastic, and refrigerate
for ~2 hours.  Roll it out, and place in a pie tin, puncturing
it with a fork so that the crust does not bubble.
Bake at 425 for about 20 minutes, until the crust is a golden
brown.

Pie filling:

4 egg yolks
5 fl oz. key lime juice 
(10 key limes, probably about 5-8 regulars)
1 can sweetened condensed milk ( 14 oz.)
~1/2-1 tsp grated  lime peel.

Combine the yolks and the milk.  Stir in the lime juice
until thoroughly mixed. (this takes a while).  Add the lime
peel, and mix. Pour into the cooled pie shell. Bake at 350
for 20 minutes, then remove and allow to cool to room temperature.
Refrigerate until it sets (a couple of hours). Top with
whipped cream, if desired.