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Name: Pie Shell for Pecan Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 1/4 c All-purpose flour plus; 1 lg egg white Chilled; 8 tb Chilled unsalted butter Pats; 1 lg Egg yolk beaten with 1/8 teaspoon water; 2 tb Vegetable shortening; 1/2 ts Salt

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INGREDIENTS

1 1/4 c All-purpose flour ; plus
1 lg egg white ; Chilled
8 tb Chilled unsalted butter ; Pats
1 lg Egg yolk ; beaten with 1/8 teaspoon water
2 tb Vegetable shortening
1/2 ts Salt

INSTRUCTIONS

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 NOTES : For a 9-inch single pie shell

NOTES

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Pie Shell for Pecan Pie

1 1/4 c All-purpose flour plus
1 lg egg white Chilled
8 tb Chilled unsalted butter Pats
1 lg Egg yolk beaten with 1/8 teaspoon water
2 tb Vegetable shortening
1/2 ts Salt

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  NOTES : For a 9-inch single pie shell

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Nutrition

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Serving Size: 1 Serving (348g)
Recipe Makes: 1

Calories: 1672
Calories from Fat: 1115 (67%)

Amt Per Serving		% DV

	Total Fat 123.9g	165 %
	Saturated Fat 66.6g	333 %
	Monounsaturated Fat 36.6g
	Polyunsanturated Fat 12g
Cholesterol 454mg		140 %
Sodium 2062.2mg		71 %
Potassium 331.1mg		9 %
Total Carbohydrate 118.8g		35 %
	Dietary Fiber 5g	20 %
	Sugars, other 113.8g
Protein 23g		33 %
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: 1672

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