---------- Recipe via Meal-Master (tm) v8.05
       Title: Pastry for Pumpkin Pie in Walnut Crust
  Categories: Pies
       Yield: 8 servings
       2 c  All-purpose flour; unsifted
     1/2 c  Walnuts; very finely chopped
       3 tb Sugar
     1/4 ts Salt
     2/3 c  Vegetable shortening; chille
       4 tb Ice water; -or up to 5
   Recipe by: Country Living, October 1994 In a medium bowl, combine flour,
   walnuts, sugar and salt. With a pastry blender or 2 knives, cut in
   shortening until mixture resembles coarse crumbs. Add ice water, 1
   tablespoon at a time, and stir lightly with a fork just until a soft,
   manageable pastry forms. Divide pastry into 2 balls. Between 2 sheets of
   floured waxed paper, roll out one ball to an 11-inch round. Remove the top
   sheet of paper and invert pastry into a 9-inch pie plate, letting excess
   extend over the edge. Remove the remaining sheet of waxed paper. Trim
   pastry edge even with the rim of the plate. To make braided pastry, between
   sheets of floured waxed paper, roll out remaining ball of pastry and pastry
   scraps to a 10 x 4 1/2-inch rectangle. Remove top sheet of waxed paper. Cut
   the rectangle lengthwise into twelve 3/8-inch wide strips. Braid 3 strips
   together; repeat 3 times with remaining strips. With water, moisten the rim
   of the pastry in the pie plate. Place braids around the rim of the plate.
   Trim off any excess braid and pat ends together where they meet.
   Penny Halsey (ATBN65B).