"Judy Haffner" > wrote in message
...
>
> Cheri wrote:
>
>>I believe Ina Garten's recipe is the best
>> I've ever made or eaten. It never fails to
>> come out great. The key is using a mix
>> of really well chilled shortening and
>> really well chilled butter, and ice water.
>
> I've never heard of that method, Cheri. You use both shortening and
> butter? Which shortening do you prefer? I've never used either chilled,
> or ice water, but sounds intriguing. Next time you make a pie, be sure
> and invite me over, okay?! :-)
>
> Judy

I was raised with Crisco, so that's what I use.

This is Ina's recipe which is great.


Ingredients

12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

Directions:

Dice the butter and return it to the refrigerator while you prepare the
flour mixture. Place the flour, salt, and sugar in the bowl of a food
processor fitted with a steel blade and pulse a few times to mix. Add the
butter and shortening. Pulse 8 to 12 times, until the butter is the size of
peas. With the machine running, pour the ice water down the feed tube and
pulse the machine until the dough begins to form a ball. Dump out on a
floured board and roll into a ball. Wrap in plastic wrap and refrigerate for
30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a
circle, rolling from the center to the edge, turning and flouring the dough
to make sure it doesn't stick to the board. Fold the dough in half, place in
a pie pan, and unfold to fit the pan. Repeat with the top crust.