---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Prebaked Pie Shell
  Categories: Pies, Pastries, Bakery
       Yield: 2 10″ crusts
  
       2 c  All-purpose flour
     1/2 c  Lard
   2 1/2 tb Unsalted butter
     1/2 ts Salt
     1/2 c  Iced water; about
  
   In a large bowl, combine the flour with the lard, butter, and salt. Mix
   lightly with your fingertips until the dough forms grapesized pieces. You
   should still be able to see chunks of fat. Stir in the iced water. Lightly
   knead, handling the dough as little as possible, until the dough forms a
   ball. Add a little more iced water if necessary. Transfer to a plastic bag
   and shape into a log. Cut into 2 pieces and place each inside an airtight
   bag. Seal the bags, pressing out any air, and chill for 1 hour or as long
   as 3 days. The pie dough can be frozen for as long as a week. Roll out half
   of the dough to a 12inch round about 1/8″ thick and use it to line a
   buttered and floured 10″ pie pan, pressing the dough well into the bottom
   and up the sides without stretching. Chill for 30 minutes. Preheat the oven
   to 350~. Cut out a circle of aluminum foil or parchment paper and fit it
   into the chilled pie shell. Fill with rice, beans, or ceramic pie weights
   and bake the pie shell for about 15 minutes, or until the edges are just
   golden and beginning to pull away from the sides of the pan. Remove the
   paper and the weights and return the shell to the oven to finish cooking
   for 5 to 10 minutes more. Cool on a rack. Source: Too Hot Tamales, TVFN. MM
   Waldine Van Geffen vghc42a@prodigy.com.
  
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