*  Exported from  MasterCook II  *

                            Pie Shell for Pecan Pie

Recipe By     :
Serving Size  :      Preparation Time :
Categories    : Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  c             All-purpose flour -- plus extra
                        - for dough and surface
       2  tb            Confectioners' sugar
     1/2  ts            Salt
       8  tb            Unsalted butter -- chilled,
                        - cut into 1/4" pats
       2  tb            Vegetable shortening -- frozen
                        - solid and cut into small
                        - pieces
       1  lg            Egg white -- chilled,
                        - thoroughly mixed with
                        - ice water
       1  lg            Egg yolk -- beaten with:
     1/8  ts            Water

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 corn meal, 10 to 15 seconds. Turn mixture
into medium bowl.

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" 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.

Roll dough on lightly floured surface into 13" circle and transfer to
9" 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" overhang. Tuck overhanging dough under so that folded edge is
flush with rim of pan. Flute edge.

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.

Adjust oven rack to center position and heat oven to 400°F. 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.

Yield: 1 Crust (9")


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