Recipe - Prebaked Pie Shell

2 cup Allpurpose flour
One half cup Lard
2 One half tablespoon Unsalted butter
One half teaspoon Salt
One half cup Iced water; more or less

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 1/8inch thick and use it to line a
buttered and floured 10inch pie pan, pressing the dough well into the
bottom and up the sides without stretching. Chill for 30 minutes. Preheat
the oven to 350 degrees. 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. This recipe yields
two 10inch pie crusts.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK (Show # TH6193 broadcast 1121 1996) Downloaded
from their WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

11231996

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.