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1
Preheat the oven to 350*.Lightly butter a 13x9 baking pan.
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2
TO MAKE THE CRUST:.
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3
In a large bowl, stir together the flour, sugar, and salt.
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4
Cut in the shortening with a pastry blender or 2 knifes until the mixture is the consistency of rough cornmeal.
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5
Add the ice water gradually, while stirring lightly with a fork, just until the dough begins to form a ball.Gather the dough together with floured hands.
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6
Cut a 13x9 piece of wax paper or foil and place on a flat surface.
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7
Place the dough in the center and roll with a lightly floured rolling pin to fit the paper as perfectly as possible.
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8
Lighting the dough by the paper, invert it into the prepared pan.
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9
Lift off and discard the paper.
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10
Trim the edges of the dough to fit the pan.
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11
Brush lightly with a little of the beaten egg white -- and refrigerate until ready to bake.
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12
TO MAKE THE FILLING:.
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13
In a large bowl, combine the brown sugar and flour in a bowl; add the butter and blend with your fingertips or a fork until mixed and crumbly.
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14
Add the walnuts and stir to blend.
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15
Sprinkle the topping evenly over the surface of the pumpkin filling.
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16
Return the bars to the oven and bake for about 15 minutes or until lightly browned.
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17
Cool on a wire rack before cutting into bars.
