In article >,
Boron Elgar > wrote:
> On Mon, 19 Nov 2007 17:47:44 -0600, Melba's Jammin'
> > wrote:
>
>
> >Notes: Source: Page 8, Cookıs Illustrated magazine, September/October
> >1994. Yikes!! I canıt believe how fine this crust is!! Iıve made 4
> >apple pies in the last 4 weeks just to practice the blinkinı crust!
> >Mercy! My pies were made with McIntosh/Wealthy/Sweet Sixteen apples in
> >varying degrees of combination. Oh, my!
>
>
> Is that the food processor crust recipe with butter, Crisco & sugar in
> among the other ingredients?
>
> Boron
Ayup. They've since come up with a different Best apple pie and pie
dough. :-() Gotta sell that magazine, donchaknow!
{Effortlessly Exported from MasterCook Mac }
The Best Pie Dough
Recipe By: Posted to rec.food.baking by Barb Schaller 11-19-2007
For 8- or 9-inch Single Crust
1 1/4 cups all-purpose flour
1/2 tsp. salt
1 Tbsp. sugar
6 Tbsp. chilled unsalted butter cut into 1/4²
pieces
4 Tbsp. chilled all-vegetable shortening (Crisco)
3 Tbsp. ice water (3 to 4)
For 10-inch regular or 9-inch deep dish
single crust:
1 1/2 cups
1/2 tsp. salt
1 Tbsp. sugar
8 Tbsp. chilled unsalted butter cut into 1/4²
pieces
4 Tbsp. chilled all-vegetable shortening (Crisco)
3 Tbsp. ice water (3 to 4)
For 8- or 9-inch Double Crust
2 1/4 cups all-purpose flour
1 tsp. salt
2 Tbsp. sugar
11 Tbsp. chilled unsalted butter cut into 1/4²
pieces
7 Tbsp. chilled all-vegetable shortening (Crisco)
4 Tbsp. ice water (4 to 5)
For 10-inch Double Crust or 9-inch deep
dish double crust
2 1/2 cups all-purpose flour
1 tsp. salt
2 Tbsp. sugar
13 Tbsp. chilled unsalted butter cut into 1/4²
pieces
7 Tbsp. chilled all-vegetable shortening (Crisco)
4 Tbsp. ice water (4 to 5)
Mix flour, salt and sugar in food processor fitted with steel blade.
Scatter butter pieces over flour mixture, tossing to coat butter with a
little of flour. Cut butter into flour with five 1-second pulses. Add
shortening and continue cutting in until flour is pale yellow and
resembles coarse cornmeal with butter bits no larger than small peas,
about four more 1-second pulses. Turn mixture into medium bowl.
Sprinkle 3 tablespoons of ice water over mixture. With blade of rubber
spatula, use folding motion to mix. Press down on dough with broad side
of spatula until dough sticks together, adding up to 1 tablespoon more
ice water if dough will not come together. Shape dough into ball with
your hands, then flatten into 4-inch-wide disc. Dust lightly with
flour, wrap in plastic, and refrigerate for 30 minutes before rolling.
For double crust pies, follow recipe appropriately, divide dough into 2
balls, one slightly larger than the other, before shaping into discs.
Notes: Source: Page 8, Cookıs Illustrated magazine, September/October
1994.
_____
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007