Stir flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 Tbsp. at a time, stirring with fork just until dough holds together and forms a smooth ball.
Shape dough into a ball and flatten into 1/2-inch thick disk. Wrap disk in plastic wrap. Chill 30 minutes or up to 2 days.
Roll dough on lightly floured surface, rolling from center outward. For 9-inch pie plate, roll into an 11-inch circle. Transfer dough to pie plate.
Fold edge under and press to form a standing rim. Flute edge as desired. Chill until ready to use.
Optional: use leftover pieces of dough by rolling them out and using a cookie cutter to make shapes to add to the edge of the pie.
Preheat oven to 375°
Place pie crust in the freezer while preparing the filling.
In a bowl, whisk together the syrup, sugar, 3 eggs, vanilla, nutmeg and cinnamon.
In a saucepan, heat the butter, whipping cream and corn starch until the butter is melted and the mixture starts to boil. Stir continuously and allow to gently boil for 1 minute.
Remove from the heat and use the mixture to temper the egg mixture (very slowly pour the cream into the eggs while gently whisking).
In a small bowl, whisk together the egg and water and brush the edges of the pie. Reserve remaining egg wash for cut out pieces, if using.
Pour filling into the chilled pie crust and bake for 15 minutes. Reduce heat to 350°F and bake an additional 35-45 minutes or until the top is golden brown and the center is set. Cover the crust with foil if it is getting too dark during baking.
Place cut out pieces on a parchment lined baking sheet and brush with reserved egg wash.
Bake at 350°F for 5-10 minutes (depending on the size and thickness) or until golden brown. Allow to cool then place on baked pie.