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Mostly Butter Pie Crust

        

  1 3/4 c  flour

     10 T  butter,chilled

      3 T  shortening,chilled

    1/3 c  ice water

      1    egg,beaten

Blend flour & shortening until mixture resembles coarse meal.  Add a

little water & mix until dough just starts to come together.  Gather

into ball & divide in half.  Shape each half into a ball, flour lightly

& wrap in plastic.  If you are making one single-crust pie, freeze one

ball of pastry for another time.  Chill the pastry you are using for 2

hours.

 

Roll out pastry & ease into a 9" pie pan.  If you are making a double-

crust pie, roll out top crust.

 

TO BAKE BEFORE FILLING: Preheat oven to 425 degrees

 

Prick the bottom of dough evenly all over with the tines of a fork.

Cover the dough w/buttered foil, placing buttered side against the

bottom crust.  Fill with rice or beans.  These may be saved & used

again for baking unfilled pie shells.  Bake for 15 minutes, or until

set.  Remove foil, brush with egg & bake 5 minutes longer, or until

golden.  Let cool before filling.











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