Pie crust 3 c. flour 1 tsp salt 2 sticks butter 1/2 c. cold water
Preheat oven to dg350. Stir together flour and salt in medium bowl. With pastry blender, cut in butter. Add water, a little at a time, mixing by hand, until dough is smooth. Divide dough in half. Place one half onto floured surface and flatten with hand until round. Roll out from center to 1/8-inch thickness. Fit pastry loosely into a 9-inch pie plate, or quiche pan. Trim edges, leaving 1/4-inch overhang. Fold excess up to form a rim and flute. Repeat with other dough portion. Line pie shells with greased wax or parchment paper; weigh down with uncooked dried beans or pie weights. Bake on lower shelf of preheated oven for 15-20 minutes or until lightly browned. Remove beans and paper. Cool crust. Save beans for the next time you prepare pie crust. --Source: The White House Family Cookbook by Henry Haller -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
