Recipe from: Famous Desserts Cookbook
Makes one 8- or 9-inch crust
Combine sugar, flour and salt in bowl. Add butter and mix with pastry
blender or fingertips until mixture resembles coarse meal. Add water.
Gather pastry into a ball and pat into flat round. Wrap in plastic wrap and
chill 1 hour.
On a lightly floured surface, roll pastry into a circle 1/8-inch thick and
fit into a lightly greased pie pan. Trim edges evenly, then flute or crimp
decoratively. Place in freezer at least 15 minutes while preheating oven to
425 F.
Line piecrust with greased waxed paper or parchment and fill with dried
beans (to weigh down crust). Bake 15 minutes, until edges brown and crust
is firm enough to support it. Remove paper and beans. Prick bottom of crust
with a fork. For a partially baked crust, bake 5 minutes longer, until
lightly browned. For a fully baked crust, bake 10 minutes longer, until
completely browned. Posted to TNT - Prodigy's Recipe Exchange Newsletter by
docden <docden@mnl.v-link.net> on Jul 08, 1997
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