French Silk Chocolate Pie

Pie crust:
1 1/4 cups flour
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoons vegetable shortening, cut into 1/2 inch pieces and chilled
4 tablespoons unsalted butter, cut into 1/4 inch pieces and chilled
4-6 tablespoons ice water

Custard:
1 cup heavy cream
3 large eggs
3/4 cups sugar
2 tablespoons water
8 ounces bittersweet chocolate, melted and cooled
1 tablespoon unsalted butter, cut into 1/2 inch pieces and softened

Pie Crust:
Process flour, sugar, and salt in food processor until combined. Add chilled shortening and pulse until only pea-size pieces remain.  Add chilled butter and pulse until mixture resembles coarse meal.  transfer to large bowl.
Sprinkle 4 tablespoons water over flour mixture.  Using rubber spatula, stir mixture until dough form.  If dough remains crumbly, add remaining water, 1 tablespoon at a time.  Form dough into 4-inch disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
Let chilled dough soften slightly at room temperature, about 10 minutes.  Working on lightly floured work surface, rll dough into 12 inch circle.  Transfer dough to pie plate.  Trim, fold, and crimp edges.
Cover unbaked pie shell with plastic wrap and refrigerate 40 minutes, then freeze 20 minutes.  Adjust oven rack to lower-middle position and heat oven to 375 degrees.  Line chilled pie shell with two 12-inch squared of parchment paper, let parchment lay over edges of dough.  Top with pie weights and bake until surface of dough no longer looks wet, 20-25 minutes.  Carefully remove parchment and weights and continue to bake until crust is golden brown, 10-12 minutes.

Filling:
With electric mixer on medium-high speed, whip cream to stiff peaks, 2-3 minutes.  Transfer whipped cream to small bowl and refrigerate.
Combine eggs, sugar, and water in large heatproof bowl set over medium saucepan filled with 1/2 inch barely simmering water (don't let bowl touch water). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7-10 minutes.  Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.
Add chocolate and vanilla to cool egg mixture and beat until incorporated.  Beat in butter, a few pieces at a time, until well combined.  Using spatula, fold in whipped cream until no steaks of white remain.  scrape filling into pie shell and refrigerate until set, at least 3 hours. Serve