---------- Recipe via Meal-Master (tm) v8.05
Title: Prebaked Pie Shell
Categories: Pies, Pastries, Bakery
Yield: 2 10" crusts
2 c All-purpose flour
1/2 c Lard
2-1/2 tb Unsalted butter
1/2 ts Salt
1/2 c Iced water; about
In a large bowl, combine the flour with the lard, butter, and salt. Mix
lightly with your fingertips until the dough forms grapesized pieces. You
should still be able to see chunks of fat. Stir in the iced water. Lightly
knead, handling the dough as little as possible, until the dough forms a
ball. Add a little more iced water if necessary. Transfer to a plastic bag
and shape into a log. Cut into 2 pieces and place each inside an airtight
bag. Seal the bags, pressing out any air, and chill for 1 hour or as long
as 3 days. The pie dough can be frozen for as long as a week. Roll out half
of the dough to a 12inch round about 1/8" thick and use it to line a
buttered and floured 10" pie pan, pressing the dough well into the bottom
and up the sides without stretching. Chill for 30 minutes. Preheat the oven
to 350°. Cut out a circle of aluminum foil or parchment paper and fit it
into the chilled pie shell. Fill with rice, beans, or ceramic pie weights
and bake the pie shell for about 15 minutes, or until the edges are just
golden and beginning to pull away from the sides of the pan. Remove the
paper and the weights and return the shell to the oven to finish cooking
for 5 to 10 minutes more. Cool on a rack.
Source: Too Hot Tamales, TVFN.
MM Waldine Van Geffen
[email protected].
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