Pie Crust for a One-Crust Pie

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Pie Crust for a One-Crust Pie
From The Red Lion Inn Cookbook (Canada, UK), by Suzi Forbes Chase.


1/4 cup butter, cold
1/4 cup shortening
1 cup plus 2 Tbsp flour
1/2 tsp salt
1/4 cup milk, cold


Blend the butter and shortening together with a wooden spoon in a small bowl.

Sift the flour and salt together into a large bowl. Cut in the butter and shortening, using a pastry blender or two knives, until the mixture resembles cornmeal. Add the cold milk, and blend until it is absorbed. Roll the dough into a ball. Wrap it in plastic wrap, and refrigerate until chilled, about 30 minutes. (Or, if using a food processor, place the butter, shortening, flour, and salt in the bowl; fit with a steel blade. Process until the mixture reaches the consistency of cornmeal. With the processor on, add the milk slowly through the funnel until the dough forms a ball.)

When you are ready to bake the pie shell, preheat the oven to 400F (205C) . To bake a one-crust pie shell, fit the crust into the pie plate, and flute the edge. Prick the bottom and sides of the crust with a fork.

If the shell will be filled with a cream filling that will not be baked further, place a piece of parchment paper the size of the pie plate inside the pie shell, then scatter pie weights or beans on the bottom to weight it. This helps the shell to retain its shape. The shell should be baked at 400F (205C) for 8 to 10 minutes, or until the fluted edge is a golden brown. The weights and parchment should be removed after 5 minutes of baking.

If the shell will receive a filling that requires further baking, the crust should be prebaked 5 minutes only, without the addition of the parchment paper and weights.

Yield: 1 crust

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