INGREDIENTS

INSTRUCTIONS

To make the pie:  Divide the dough into 2 pieces, one twice the size of
the other, and  chill the smaller piece, wrapped in wax paper. Roll out
the large  piece of dough 1/8 inch thick on a floured surface, fit it
into a  10-inch pie plate (preferably ovenproof glass), and trim the
edge.  Chill the shell. Roll out the smaller piece of dough 1/8 inch
thick  on the floured surface and with a 1-inch decorative cutter cut
out  about 90 shapes. Moisten the edge of the shell and press the
shapes  onto it, 1 at a time, overlapping them slightly, until the edge
is  covered. Line the shell with foil, fill the foil with the rice,
being  careful not to disturb the decorative edge, and bake the shell
in the  lower third of a preheated 425F. oven for 10 minutes. Remove
the rice  and foil carefully and bake the shell for 8 minutes more, or
until it  is pale golden. let the shell cool in the plate on a rack.
In a food processor fitted with a 1/8-inch slicing disk or with a
hand-held slicing device slice the potatoes thin. In a kettle bring 3
quarts water to a boil, in it boil the potatoes for 5 minutes, or
until they are just tender, and drain them in a colander. Plunge the
potatoes into a bowl of cold water to stop the cooking and drain them
very well.  Arrange one fifth of the potato slices, overlapping them,
in the  shell with one fifth of the Cheddar and chives and salt and
pepper to  taste. Make 4 more layers in the same manner with the
remaining  potatoes, Cheddar, and chives and salt and pepper to taste.
In a bowl whisk together the eggs, the milk, the sour cream, and salt
and pepper to taste, pour the mixture slowly over the potatoes,
letting it seep between the layers, and bake the pie on a baking  sheet
in the middle of a preheated 375F. oven for 40 minutes, or  until the
custard is pale golden and the potatoes are tender.  Transfer the pie
to a rack and let it cool for 10 minutes. The pie  may be made 1 day in
advance, kept covered and chilled, and reheated  in a 375F. oven for 15
minutes. Serve the pie warm or at room  temperature.  To make the pate
brisee:  In a large bowl blend the flour, the butter, the vegetable
shortening, and the salt until the mixture resembles meal. Add 3
tablespoons ice water, toss the mixture until the water is
incorporated, and form the dough into a ball. Knead the dough lightly
with the heel of the hand against a smooth surface for a few seconds
to distribute the fat evenly and re-form it into a ball. Dust the
dough with flour and chill it, wrapped in wax paper, for 1 hour.
Serves 8.  Gourmet December 1992  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2774
Calories From Fat: 1299
Total Fat: 145.5g
Cholesterol: 907.7mg
Sodium: 4811.5mg
Potassium: 1188.8mg
Carbohydrates: 244.7g
Fiber: 22.5g
Sugar: 20.5g
Protein: 118.5g