Title: Pastry for Pumpkin Pie in Walnut Crust
Categories: Pies
Yield: 8 servings
2 c All-purpose flour; unsifted
1/2 c Walnuts; very finely chopped
3 tb Sugar
1/4 ts Salt
2/3 c Vegetable shortening; chille
4 tb Ice water; -or up to 5
-tablespo
Recipe by: Country Living, October 1994 In a medium bowl, combine flour,
walnuts, sugar and salt. With a pastry blender or 2 knives, cut in
shortening until mixture resembles coarse crumbs. Add ice water, 1
tablespoon at a time, and stir lightly with a fork just until a soft,
manageable pastry forms. Divide pastry into 2 balls. Between 2 sheets of
floured waxed paper, roll out one ball to an 11-inch round. Remove the top
sheet of paper and invert pastry into a 9-inch pie plate, letting excess
extend over the edge. Remove the remaining sheet of waxed paper. Trim
pastry edge even with the rim of the plate. To make braided pastry, between
sheets of floured waxed paper, roll out remaining ball of pastry and pastry
scraps to a 10 x 4 1/2-inch rectangle. Remove top sheet of waxed paper. Cut
the rectangle lengthwise into twelve 3/8-inch wide strips. Braid 3 strips
together; repeat 3 times with remaining strips. With water, moisten the rim
of the pastry in the pie plate. Place braids around the rim of the plate.
Trim off any excess braid and pat ends together where they meet.
