Pastry:
1-1/3 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup CRISCO Shortening
3 tablespoons water

Filling:
1 package (10 ounce) frozen chopped broccoli, thawed and well drained
1/2 cup shredded Cheddar Cheese (about 2 ounces)
1/2 cup sliced fresh mushrooms
3 eggs
1-1/2 cups scalded half-and-half cream
1/2 teaspoon salt

Combine sifted flour and salt in a mixing bowl. Cut in Crisco to form coarse crumbs.
Sprinkle with water, 1 tablespoon at a time; toss lightly with fork. Work dough into a firm ball.
On a lightly floured surface, roll dough to a circle 1/8-inch thick and about 1-1/2 inches larger than inverted 9-inch pie plate.
Place dough in pie plate. Trim and flute.
Preheat oven to 375°F.
Spoon broccoli evenly over bottom of unbaked piecrust.
Sprinkle with cheese and mushrooms.
Beat eggs, half-and-half and salt in bowl; pour over broccoli.
Bake at 375°F for 35-40 minutes or until knife inserted near center comes out clean.