| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Cooking lig, Sent | 1 | servings | |
INGREDIENTS
| 1 | c | All-purpose flour; divided |
| 3 | tb | Ice water |
| 1/2 | ts | Cider vinegar |
| 1 | tb | Powdered sugar |
| 1/4 | ts | Salt |
| 1/4 | c | Vegetable shortening |
INSTRUCTIONS
Preheat oven to 400°. Lightly spoon 1 cup flour into a dry measuring cup; level with knife. Place flour, sugar, and salt in food processor; pulse 2 times or until combined. Add shortening; pulse 10 times or until mixture is combined. Add ice water and vinegar through food chute, pulsing just until combined ( mixture won't form a ball). Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle; freeze 10 minutes. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable. Fit dough into a 9-inch round pie plate or 9-inch round removable-bottom tart pan. Remove top sheet of plastic wrap. Press the dough against bottom and sides of pan. Fold edges under or flute decoratively. Arrange pie weights on a piece of foil in bottom of dough; bake at 400° for 20 minutes or until edge is lightly browned. Remove pie weights and foil; cool on a wire rack. Recipe by: Cooking Light - November 1998 Posted to EAT-LF Digest by The Taillons <taillon@earthlink.net> on Jan 14, 1999, converted by MM_Buster v2.0l.
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