In a food processor, pulse together flour, sugar, and salt until combined. Add butter and shortening and pulse until uneven, coarse crumbs form. Incrementally add the water while beating the machine until the dough comes together in a ragged smeary ball. You probably won’t use all the moisture.

Roll dough between sheets of plastic wrap large enough to fit a 9-inch to 10-inch springform pan. Line the pan with the crust coming up the sides about halfway. Patch any holes or tears. Refrigerate crust for 15 minutes while the oven preheats.

Preheat oven to 350°F. Place chilled pan with crust on a baking sheet. Bake crust for 18 minutes and remove. Cool slightly. Continue with the recipe.

Preheat oven to 400°F. Grease and flour a 9-inch or 10-inch springform pan. Wrap the pan in foil to catch any leaks and place the wrapped pan on a baking sheet (double leak insurance).

Place milk in a microwave-safe container and add the butter. Heat the mixture until most butter melts, and the milk is a bit hot (too hot to touch, but just). There may be a few lumps of butter remaining – stir them until they dissolve. Add vanilla. Beat eggs in a small dish. Add some hot milk mixture to temper the eggs. Stir the tempered eggs into the milk mixture. Add sugar and whisk until dissolved. Mix in flour.

If using pineapple, place the well-drained crushed pineapple in a single even layer on the bottom of the crust or greased pan. Strain custard into the crust over the pineapple, pouring slowly, so the pineapple stays in place. Top with cinnamon and nutmeg if using.

Bake for 10 minutes at 400°F and then turn the oven temperature down to 325°F and bake 35-45 minutes more or until the top is golden brown and puffy and the filling jiggles just slightly. The crust should be lightly browned.

Cool on the baking sheet for 15 minutes and then transfer pan onto a rack and calm for at least an hour. Gently remove the foil if using (some of the fillings will have leaked). Using a butter knife or a small offset spatula, free the crust from the edge and gently remove the collar. Gently slide the cake onto a serving plate. Serve just barely warm, at room temperature or cold. Tastes excellent at all temperatures.

Preheat oven to 400°F. Generously butter (2) 12-count muffin tins.

Make the filling as directed above but omit the pineapple and crust. Pour the filling into the prepared pan(s), filling about halfway. Place muffin pans on baking sheets (very important – if you don’t do this, you’ll have butter leaking all over your oven, and that is not pretty). Bake 5 minutes at 400°F and then turn the oven temperature down to 325°F and bake 25-30 minutes more or until the tops are caramelized and turning golden brown, and the edges are darker. Cool in the pan for 15 minutes, and using a butter knife or an offset spatula, free up the edges and remove from the pan to a rack to cool to room temperature. Best served just warm, room temperature, or chilled. Makes 22-24.

Please store either version in the refrigerator.