Preparation:
Combine flour and salt in a mixing bowl. Cut in shortening with pastry blender until mixture resembles peas. Add water, a lit- tle at a time, until dough comes away from the bowl. Form dough into a ball. Divide in half. On a lightly floured surface, roll half of dough to fit a 9-in. pie plate; transfer to pie plate. Trim and flute edges. Chill. Wrap remaining dough; chill or freeze for an- other use. For filling, sprinkle crumbled ba- con in the chilled pie crust. In a bowl, beat eggs, cream, salt and nutmeg. Stir in cheese. Pour into crust. Bake at 4250 for 15 minutes. Reduce temperature to 3250; continue to bake for 30-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes be- fore cutting. |
