Ingredients Jump to Instructions ↓

  1. 1 1/2 c All-Purpose Flour

  2. 1/4 ts Salt

  3. 6 tb Cold Butter -- cut into small

  4. -pieces 2 tb Vegetable Shortening -- cut -into small pieces 4 1/2 tb Ice Water

  5. 1-2 hours in the refrigerator. When ready to roll, sprinkle work surface and rolling pin with flour and roll the pastry out into a circle

  6. 1/8" to

  7. 1/4" thick. Butter a

  8. 9" pie tin. Place the crust in the pan and press gently to line the inside. Crimp edges. To partially bake the shell, line the pastry with buttered, lightweight foil. Fill the center with dry beans or rice. Bake in the middle level of a preheated

  9. 400?F for about 8-9 minutes or until the pastry seems

Instructions Jump to Ingredients ↑

  1. set. Remove foil and beans, prick bottom of the pastry with a fork, and return to oven for 2-3 minutes. Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA


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