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Name: Lu Lens Beginners Pie Crust
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Salt; 1/2 c Shortening; 1 1/2 c All-purpose flour; 4 (to 8 tbsp) ice water

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INGREDIENTS

1/2 ts Salt
1/2 c Shortening
1 1/2 c All-purpose flour
4 (to 8 tbsp) ice water

Servings

INSTRUCTIONS

Mix the flour and salt together in a bowl. Cut in the shortening with a pastry blender or fork until the shortening is the size of green peas. Loosely separate the flour-fat mixture, still in the bowl, into 3 portions. Add ice water, a little at a time, to one portion, tossing the mixture with the pastry blender or fork until it is moist and holds together. Set that section aside. Repeat with the other portions. When all the portions are moistened, gather them into a ball and flatten into a round disc. Wrap with plastic wrap and chill 1/2 hour or more. Flour a board or wax paper and, using a floured or stockinged rolling pin, roll the pastry into a round about 1/8 inch thick and at least 1 1/2 to 2 inches larger than your pan. Fold in quarters. Place the pastry in a 9-inch pie pan and unfold. Trim the pastry 1 inch larger than the pie pan and tuck the overhanging pastry under itself. Then, use the thumb and finger of one hand and the index finger of the other to flute the edges. Place in the freezer or chill in the refrigerator for 30 minutes before baking. To prebake, preheat the oven to 400 degrees. Crumple a piece of wax paper, then spread it out to the edges of the pan. To make a weight, fill the paper with raw rice or dried peas. Bake for 20 minutes. Carefully remove the paper and rice or peas. (The rice or peas may be used again the next time you prebake a pie crust.) Fill the crust with a filling and bake according to filling directions. If the filling requires no cooking, bake the pie shell 10 minutes more. Yield: 1 9-inch pie shell Recipe By :NATHALIE DUPREE SHOW #ND40 Posted to MC-Recipe Digest V1 #302 Date: Thu, 14 Nov 1996 21:44:53 -0500 From: Meg Antczak

NOTES

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Lu Lens Beginners Pie Crust

1/2 ts Salt
1/2 c Shortening
1 1/2 c All-purpose flour
4 (to 8 tbsp) ice water

Mix the flour and salt together in a bowl. Cut in the shortening with a  pastry blender or fork until the shortening is the size of green peas.  Loosely separate the flour-fat mixture, still in the bowl, into 3 portions.  Add ice water, a little at a time, to one portion, tossing the mixture with  the pastry blender or fork until it is moist and holds together. Set that  section aside. Repeat with the other portions. When all the portions are  moistened, gather them into a ball and flatten into a round disc. Wrap with  plastic wrap and chill 1/2 hour or more. Flour a board or wax paper and,  using a floured or stockinged rolling pin, roll the pastry into a round  about 1/8 inch thick and at least 1 1/2 to 2 inches larger than your pan.  Fold in quarters. Place the pastry in a 9-inch pie pan and unfold. Trim the  pastry 1 inch larger than the pie pan and tuck the overhanging pastry under  itself. Then, use the thumb and finger of one hand and the index finger of  the other to flute the edges. Place in the freezer or chill in the  refrigerator for 30 minutes before baking. To prebake, preheat the oven to  400 degrees. Crumple a piece of wax paper, then spread it out to the edges  of the pan. To make a weight, fill the paper with raw rice or dried peas.  Bake for 20 minutes. Carefully remove the paper and rice or peas. (The rice  or peas may be used again the next time you prebake a pie crust.) Fill the  crust with a filling and bake according to filling directions. If the  filling requires no cooking, bake the pie shell 10 minutes more.    Yield: 1 9-inch pie shell  Recipe By     :NATHALIE DUPREE SHOW #ND40    Posted to MC-Recipe Digest V1 #302    Date: Thu, 14 Nov 1996 21:44:53 -0500    From: Meg Antczak <meginny@frontiernet.net>

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Nutrition

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Serving Size: 1 Serving (259g)
Recipe Makes: 1 Servings

Calories: 1286
Calories from Fat: 632 (49%)

Amt Per Serving		% DV

	Total Fat 70.3g	94 %
	Saturated Fat 27.9g	139 %
	Monounsaturated Fat 30.5g
	Polyunsanturated Fat 8.3g
Cholesterol 38.3mg		12 %
Sodium 2382.6mg		82 %
Potassium 270.3mg		7 %
Total Carbohydrate 141.1g		42 %
	Dietary Fiber 5.9g	23 %
	Sugars, other 135.2g
Protein 18.9g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1286

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