Pie Shell for Pecan Pie

* Exported from MasterCook II *

Pie Shell for Pecan Pie

Recipe By :
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups all-purpose flour -- plus extra for dough and
surface
2 tablespoons confectioners' sugar
1/2 teaspoon salt
8 tablespoons chilled unsalted butter -- cut into 1/4-inch
pats
2 tablespoons vegetable shortening -- frozen solid and cut
into small
1 large chilled egg white -- thoroughly mixed with ice
water (ab
1 large egg yolk -- beaten with 1/8 teaspoon water


1. Mix flour, sugar, and salt in food processor
fitted with steel blade. Scatter butter and
shortening over dry ingredients and pulse until
mixture resembles coarse cornmeal, 10 to 15
seconds. Turn mixture into medium bowl.

2. Sprinkle egg white mixture over flour
mixture and, with blade of rubber spatula,use
folding motion to mix. Press down on dough
with broad side of spatula until dough sticks
together. Shape dough into ball with hands,
then flatten into 4-inch disk. Dust dough
lightly with flour, wrap tightly in plastic
wrap, and place in refrigerator for at least
1 hour or up to 2 days.

3. Roll dough on lightly floured surface into
13-inch circle and transfer to 9-inch pie pan,
preferably glass. Press dough into corners and
sides of pan, being careful not to stretch
dough. Trim edges of dough to make 1/2-inch
overhang. Tuck overhanging dough under so that
folded edge is flush with rim of pan. Flute
edge.

4. Chill shell until firm, about 1 hour. Prick
sides and bottom with fork and line entire
shell with heavy-duty aluminum foil, pressing
foil firmly against shell and extending it over
fluted rim. Prick foil with fork and return
shell to refrigerator while oven is heating.

5. Adjust oven rack to center position and heat
oven to 400 degrees. Bake, pressing once or
twice with mitt-protected hands, if necessary,
to flatten any puffing, until crust is firmly
set, about 15 minutes. Remove foil and continue
to bake until bottom begins to color, about 10
minutes longer. Remove from oven, brush sides
and bottom with egg yolk, and return to oven
until yolk glazes over, about 1 minute longer

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NOTES : For a 9-inch single pie shell