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Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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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, 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. >_____ 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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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, 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. >>_____ >> >> > > >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 >_______________________________________________ >Rec.food.baking mailing list >http://www.otherwhen.com/mailman/lis...ec.food.baking > >To unsubscribe send a mail to and then reply to the confirmation request. > > > |
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