Recipe - Butter Pie Crust

One fourth cup Powdered sugar
1 cup Allpurpose flour
6 tablespoon Cold butter or margarine
3 tablespoon Ice water
2 cup Dried beans (for weight) (up
to 3)

Recipe from: Famous Desserts Cookbook

Makes one 8 or 9inch crust

Combine sugar, flour and salt in bowl. Add butter and mix with pastry
blender or fingertips until mixture resembles coarse meal. Add water.
Gather pastry into a ball and pat into flat round. Wrap in plastic wrap and
chill 1 hour.

On a lightly floured surface, roll pastry into a circle 1/8inch thick and
fit into a lightly greased pie pan. Trim edges evenly, then flute or crimp
decoratively. Place in freezer at least 15 minutes while preheating oven to
425 F.

Line piecrust with greased waxed paper or parchment and fill with dried
beans (to weigh down crust). Bake 15 minutes, until edges brown and crust
is firm enough to support it. Remove paper and beans. Prick bottom of crust
with a fork. For a partially baked crust, bake 5 minutes longer, until
lightly browned. For a fully baked crust, bake 10 minutes longer, until
completely browned. Posted to TNT Prodigy's Recipe Exchange Newsletter by
docden docden@mnl.vlink.net on Jul 08, 1997