INGREDIENTS

INSTRUCTIONS

In a food processor, pulse the flour, salt and sugar until mixed. Add the
butter and shortening and pulse until the mixture resembles coarse meal
with particles the size of peas.
Drizzle the ice water evenly over the mixture and pulse 8 to 12 times,
until the dough forms small clumps. Turn out the dough onto a work surface,
scraping the bowl well. Using the heel of your hand, gently press the dough
into the table with a few quick strokes. Gather the dough together and
flatten it into a disk about 4 inches in diameter. Wrap the dough in
plastic wrap and refrigerate for at least 4 hours or overnight.
Place the disk of chilled dough on a lightly floured surface and flour the
top of the dough. Using your hands, press the dough into a 6-inch round.
Smooth the cracking edges with your fingers. Roll the dough lightly with a
floured rolling pin into a 9-inch round, rotating and flipping the dough
over every few strokes to ensure even thickness. If the dough sticks to the
table or rolling pin, use a dough scraper and dust both again with flour.
If the edges crack again, pinch them together with your fingers. Now roll
out the round of dough from the center until it reaches a diameter of about
12 inches or 1 1/2 inches larger in circumference than a 9-inch pie pan
placed face down on the dough. If the dough is sticking to the table,
loosen it with a floured long metal spatula.
Fold the dough round in half. Center it over the pie pan and unfold it.
Gently press the dough against the bottom and sides of the pan without
stretching it. Patch any holes in the dough by pressing scraps onto the
tear. If the edge of the dough is very uneven, trim it with scissors so
that it overhangs the rim of the pan by 1-inch. The dough should touch but
not drag on the table. Fold the overhanging dough under and crimp
decoratively. (If you are pre-baking the crust, prick a few holes in the
bottom of the shell with a fork.) Refrigerate the pie shell for at least 30
minutes or wrap and refrigerate for up to 2 days. (The pie shell can also
be frozen for up to 2 months. Defrost overnight in the refrigerator.)
To bake the crust:
Preheat the oven to 450 degrees. Line the chilled pie shell with foil,
making sure the foil
completely covers the crimped edge (this may take an extra piece of foil)
and weigh down with pie weights, dried beans or rice. Bake the shell in the
center of the oven for 20 to 30 minutes, or until the edges are lightly
golden. Take the pie out of the oven and remove the foil and weights. The
dough will look raw in the center. Bake the empty shell for 12 to 15
minutes longer, until golden brown all over.
Yield: One 9-inch pie shell
Recipe by: Cooking Live Show #CL8944
Posted to MC-Recipe Digest V1 #785 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 17, 1997

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