Pastry for Pumpkin Pie in Walnut Crust
Pies & Pastries
very finely chopped
--or up to 5 tablespoons
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.
Penny Halsey (ATBN65B).
By "Lloyd A. Carver" <firstname.lastname@example.org> on Jan 5, 1996