Ingredients

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Heat oven to 425 F. Prepare Flaky Pastry.

Beat eggs slightly in medium bowl with wire whisk or hand beater. Beat inremaining ingredients.

To prevent spilling, place pastry-lined pie plate on oven rack. Pourfilling into pie plate. Bake 15 minutes.

Reduce oven temperature to 350 F. Bake about 45 minutes longer or untilknife inserted in center comes out clean. Cool 30 minutes. Refrigerateabout 4 hours or until chilled. Immediately refrigerate any remaining pieafter serving.

Flaky Pastry:
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
1 cup Gold Medal all-purpose flour*
1/4 teaspoon salt
2 to 3 tablespoons cold water

Cut shortening into flour and salt, using pastry blender or crisscrossing 2knives, until particles are size of coarse crumbs. Sprinkle with coldwater, 1 tablespoon at a time, tossing with fork until all flour ismoistened and pastry almost cleans side of bowl (1 to 2 teaspoons morewater can be added if necessary). Gather pastry into a ball. Shape intoflattened round on lightly floured cloth-covered board. Roll into circle 2inches larger than upside-down glass pie plate, 9x1 1/4 inches, withfloured cloth-covered rolling pin. Fold pastry into fourths; place in pieplate. Unfold and ease into plate, pressing firmly against bottom and side.Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and rollpastry under, even with plate; flute as desired.

*If using self-rising flour, omit salt. Pie crusts made with self-risingflour differ in flavor and texture from those made with all-purpose flour.

Makes 8 servings

This recipe displayed with permission from General Mills, Inc.

Description

Pies And Pastries Smell So Good When You Bake Them. The Whole House Knows When You Are Preparing One Of These Recipes.

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