"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.

One recipe seen today uses milk - I venture to say milk would make a
tougher crust than ice water, I believe.

N.

Cheri wrote:

>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.

I've never used my food processor for mixing pie crust, so was
interesting to learn about this method. I've never used anything but
Crisco in crust, but have a friend that uses all butter, and her crusts
are nice. I've stuck with nearly the same method since I was a teenager,
after watching my mother and learning from her, and have taught my
daughters, granddaughters and one daughter in law how to make pies
because they were having problems having them come out flaky and light.

Judy