Baked One-Crust Pie Shell

Baked One-Crust Pie Shell

Ingredients:
1/3 cup lard
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons cold water (2 to 3 tablespoons)

Directions:
Mix milk, lemon peel, lime peel, lemon juice, lime juice and food color.
Beat egg yolks slightly; stir in milk mixture. Beat egg whites and cream
of tartar in 2 1/2-quart bowl until stiff and glossy. Fold egg yolk
mixture into egg whites; mound in pie shell. Refrigerate until set, at
least 2 hours. Garnish with sweetened whipped cream and grated lime peel,
if desired. Immediately refrigerate any remaining pie.
BAKED ONE-CRUST PIE SHELL:
Heat oven to 475º. Cut shortening into flour and salt until particles are
size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing
with fork until all flour is moistened and pastry almost cleans side of
bowl (1 to 2 teaspoons water can be added if necessary).
Gather pastry into a ball; shape into flattened round on lightly floured
cloth-covered board. Roll pastry 2 inches larger than inverted pie plate.
Fold pastry into fourths and place in pie plate with point in center;
unfold. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold
and roll pastry under even with pie plate; flute. Prick bottom and side
thoroughly with fork to prevent puffing while baking. Bake 8 to 10 minutes
or until light brown; cool.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"1 Pie"
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