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Ingredients
- 1/4 c. Powdered sugar
- 1 c. All-purpose flour
- 6 Tbsp. Cool butter or possibly margarine
- 3 Tbsp. Ice water
- 2 c. Dry beans (for weight) (up to 3)
Directions
- Makes one 8- or possibly 9-inch crust
- Combine sugar, flour and salt in bowl. Add in butter and mix with pastry blender or possibly fingertips till mix resembles coarse meal. Add in water.
- Gather pastry into a ball and pat into flat round. Wrap in plastic wrap and refrigerate1 hour.
- On a lightly floured surface, roll pastry into a circle 1/8-inch thick and fit into a lightly greased pie pan. Trim edges proportionately, then flute or possibly crimp decoratively. Place in freezer at least 15 min while preheating oven to 425 F.
- Line piecrust with greased waxed paper or possibly parchment and fill with dry beans (to weigh down crust). Bake 15 min, till edges brown and crust is hard sufficient to support it. Remove paper and beans. Prick bottom of crust with a fork. For a partially baked crust, bake 5 min longer, till lightly browned. For a fully baked crust, bake 10 min longer, till completely browned.
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