On Mon, 19 Nov 2007 20:44:14 -0600, Melba's Jammin'
> wrote:

>In article >,
> Boron Elgar > wrote:
>
>> On Mon, 19 Nov 2007 17:47:44 -0600, Melba's Jammin'
>> > wrote:
>>
>>
>> >Notes: Source: Page 8, Cook¹s Illustrated magazine, September/October
>> >1994. Yikes!! I can¹t believe how fine this crust is!! I¹ve made 4
>> >apple pies in the last 4 weeks just to practice the blinkin¹ 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, Cook¹s Illustrated magazine, September/October
>1994.
>_____


I will leave this for all to see, as it is the easiest and best crust
recipe I ever used. In fact, I have to make an extra batch of it for
Thursday, as I do for every Turkeyday, then roll it out, sprinkle it
with sugar & cinnamon, cut it up , bake it & the kids nibble on that
as a memory lane treat. Crust cookies.

Boron