Preparation:

Combine flour, sugar and salt in food processor. Pulse to blend. Add the butter and shortening. Pulse-chop until mixture resembles cornmeal, pulsing no more than 10 times. Drizzle water over, cover and pulse no more than 7 times until mixture comes together. Flatten into a disk, wrap and chill at least an hour. Roll dough out to 12 inch circle.

Fit shell into required size pan, chill for 1 hour. Preheat oven to 425° F. Line pan with tin foil or parchment paper; fill with raw rice and/or beans to weigh Tbsp Bake until set, about 8 minutes. Remove rice and foil, bake another 12 to 15 minutes until golden brown.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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