CRUST:

3 c. flour
1 c. butter flavor Crisco
1 tsp. salt (opt.)
1 egg
5 tbsp. cold water
1 tbsp. vinegar

FILLING:

2 c. sugar
2 tbsp. flour
5 lg. eggs, lightly beaten
1/2 c. buttermilk
1/2 c. butter, melted
1 tsp. vanilla
1 c. flaky coconut

CRUST: Cut flour and Crisco with pastry cutter until mixture resembles coarse meal. Lightly beat egg and add along with water and vinegar. Form into ball and roll out crust for 9" pie plate.

FILLING: Combine sugar and flour in large bowl. Add eggs and buttermilk, stir until blended. Stir in butter, vanilla and coconut. Pour into shell. Bake at 350 degrees for 45 minutes. Cool on wire rack.