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Special Pie Crust

Author/Submitted by:
Servings: 1
Categories: Crust-Pie / Desserts / Pies & Pastries

Ingredients:
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1    egg, beaten to blend
1  tb  water, ice cold
2  ts  vinegar, cider
1 2/3  c  all purpose flour
1/2  t  salt
2/3  c  solid shortening, well-chill

Directions:
(Makes two 9" crusts.) Combine egg, water and vinegar in small bowl. Refrigerate 15 minutes. Combine flour and salt in medium bowl. Cut in shortening until mixture resembles coarse meal. Add egg mixture and mix until just blended. Gather dough into ball. Cut in half. Wrap and refrigerate at least 10 minutes. (Can be prepared 1 day ahead.) Roll one piece of dough out on lightly floured surface into 11" round. (Freeze remaining dough for future use.) Roll dough up on rolling pin. Unroll into 9" tart pan. Trim and finish edges. Refrigerate 30 minutes. Preheat oven to 450~. Line pastry shell with buttered foil, buttered side down. Fill with dried beans or rice. Bake until pastry is set, about 8 minutes. Remove beans and foil. Continue baking until pastry is brown, about 7 minutes. Cool on rack. By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996


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