In the bowl of a food processor, place the flour and salt. Pulse for a second just to combine.
Add the butter and shortening. Pulse for a few seconds until the mixture is coarse and grainy.
Add 60 ml (¼ cup) of ice water. Pulse and add some water, if necessary, until a ball begins to form. Remove the dough. Form a ball with your
hands. Dust with flour and cover in plastic wrap. Let rest for about 1 hour in the refrigerator.
With the rack in the lowest position, preheat the oven to 190 °C (375 °F). Roll out half of the dough. Line a 20-cm (8-inch) pie plate. Set aside.
In a bowl, combine the brown sugar, flour and cornstarch. Add the egg and cream. Blend well.
Pour into the unbaked pie crust. Scatter dabs of butter over the pie filling.
Bake until golden brown, about 25 to 30 minutes.
Carefully cover the second half of dough in plastic wrap and freeze for another use. Thaw in the refrigerator.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.