*  Exported from  MasterCook II  *
                             Pie Shell for Pecan Pie
 Recipe By     :
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
       1 1/4  cups	   all-purpose flour -- plus extra for dough and surface  
 	      2  tablespoons   confectioners' sugar				  
 	  1/2  teaspoon      salt						  
 	      8  tablespoons   chilled unsalted butter -- cut into 1/4-inch pats  
 	      2  tablespoons   vegetable shortening -- frozen solid and cut into
 	      1  large	       chilled egg white -- thoroughly mixed with ice
       water (ab
 	      1  large	       egg yolk -- beaten with 1/8 teaspoon water	  
 1. Mix flour, sugar, and salt in food processor
 fitted with steel blade. Scatter butter and
 shortening over dry ingredients and pulse until
 mixture resembles coarse cornmeal, 10 to 15
 seconds. Turn mixture into medium bowl.
 2. Sprinkle egg white mixture over flour
 mixture and, with blade of rubber spatula,use
 folding motion to mix. Press down on dough
 with broad side of spatula until dough sticks
 together. Shape dough into ball with hands,
 then flatten into 4-inch disk. Dust dough
 lightly with flour, wrap tightly in plastic
 wrap, and place in refrigerator for at least
 1 hour or up to 2 days.
 3. Roll dough on lightly floured surface into
 13-inch circle and transfer to 9-inch pie pan, 
 preferably glass. Press dough into corners and
 sides of pan, being careful not to stretch
 dough. Trim edges of dough to make 1/2-inch
 overhang. Tuck overhanging dough under so that
 folded edge is flush with rim of pan. Flute
 4. Chill shell until firm, about 1 hour. Prick
 sides and bottom with fork and line entire
 shell with heavy-duty aluminum foil, pressing
 foil firmly against shell and extending it over
 fluted rim. Prick foil with fork and return
 shell to refrigerator while oven is heating.
 5. Adjust oven rack to center position and heat
 oven to 400 degrees. Bake, pressing once or
 twice with mitt-protected hands, if necessary,
 to flatten any puffing, until crust is firmly
 set, about 15 minutes. Remove foil and continue
 to bake until bottom begins to color, about 10
 minutes longer. Remove from oven, brush sides
 and bottom with egg yolk, and return to oven
 until yolk glazes over, about 1 minute longer
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 NOTES : For a 9-inch single pie shell