Perfect Pastry Crust

Categories: Cooking lig, Sent
Yield: 1 servings

1 c All-purpose flour; divided
3 tb Ice water
1/2 ts Cider vinegar
1 tb Powdered sugar
1/4 ts Salt
1/4 c Vegetable shortening

Preheat oven to 400°. Lightly spoon 1 cup flour into a dry measuring cup;
level with knife. Place flour, sugar, and salt in food processor; pulse 2
times or until combined. Add shortening; pulse 10 times or until mixture is
combined. Add ice water and vinegar through food chute, pulsing just until
combined ( mixture won't form a ball). Gently press mixture into a 4-inch
circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll
dough, still covered, into a 12-inch circle; freeze 10 minutes. Remove 1
sheet of plastic wrap; let stand 1 minute or until pliable. Fit dough into
a 9-inch round pie plate or 9-inch round removable-bottom tart pan. Remove
top sheet of plastic wrap. Press the dough against bottom and sides of pan.
Fold edges under or flute decoratively. Arrange pie weights on a piece of
foil in bottom of dough; bake at 400° for 20 minutes or until edge is
lightly browned. Remove pie weights and foil; cool on a wire rack.

Recipe by: Cooking Light - November 1998

Posted to EAT-LF Digest by The Taillons on Jan 14,
1999,
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