Serves: 5
Total Calories: 297

1 1/2 cups flour
1/4 teaspoon salt
1/4 cup butter cold or margarine
1/4 cup vegetable shortening solid
1 egg yolk
1/4 cup water cold

In a medium bowl, mix flour and salt. With a pastry blender or two knives, cut in butter or margarine and shortening until mixture resembles coarse crumbs. In a small bowl, beat egg yolk with water. Sprinkle over crumb mixture and toss with a fork until uniformly moistened. Add more water, 1/2 teaspoon at a time, if needed. Press dough firmly into a ball.

On a lightly floured surface, roll dough into a 14-inch circle. Fit loosely in a 10-inch pie plate trim and flute edge. Refrigerate while preparing filling and topping for Crunchy Peach Pie or for pie filling of your choice.

If pie shell is to be baked before filling, pierce bottom and sides of pastry thoroughly with a fork or line pastry with foil and fill with dried beans to keep pastry from puffing during baking. Bake in a preheated 450° oven for 12 to 15 minutes or until golden brown. If using beans, remove foil and beans after 10 minutes of baking, (Store beans in a tightly covered container for future use.) Cool pie shell before filling.

For a partially baked pie shell, bake for 10 minutes. Cool pie shell before filling.

Nutritional Facts:

Serves: 5
Total Calories: 297
Calories from Fat: 173

More Recipes from the Outdoor Dining And Grilling Cookbook:
Buttery Pastry