Speaking of good pie crusts, has anyone tried the Cream Cheese Pie Crust
from Rose Levy Berenbaum? I have read it's so good, but am wondering
whether any of our group has tried it.

Thanks for your help.

Doreen

Boron Elgar wrote:

>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
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