Boron Elgar wrote:
:: On Thu, 27 Nov 2003 16:42:58 GMT, "Scott"
:: wrote:
::
::: Boron Elgar wrote:
::::: Last night I made double batches of pie pastry...my usual Cook's
::::: Illustrated recipe and also an all lard recipe from the lard
::::: package.
:::::
::::: I made extra, too, because the kids like Pie Crust Cookies
::::: (pastry sprinkled with cinnamon and sugar) for breakfast on
::::: Thanksgiving.
:::::
::::: Though the lard crust is incredibly flaky, the CI one edges it
::::: out in familial statistically unreliable taste tests. This may
::::: have been due to the fact that the CI recipe calls for a bit of
::::: sugar & so the pasty was sweeter. Four to one for the CI....one
::::: of the kids has a cold & said he couldn't taste any difference at
::::: all.
:::::
::::: Believe me, nothing was "wrong" with the lard crust at all...it is
::::: great, but the CI recipe retains its title in this household.
:::::
::::: Boron
:::
:::
:::
::: Care to share the recipe with us? Or let me know what issue it was
::: in, I don't remember seeing it.
::
:: I will go one better and offer up the web site from which I lifted
:: it. This page has not only the CI recipe (1994), but several other
:: crust recipes, too. So far, not a bad one in the bunch.
:: http://labellecuisine.com/archives/p...st_recipes.htm
:: The BEST Pie Dough
::
:: (9-inch single pie shell)
::
:: 1 1/4 cups all-purpose flour
:: 1/2 teaspoon salt
:: 1 tablespoon granulated sugar
:: 6 tablespoons chilled unsalted butter, cut into 1/4-inch pieces
:: 4 tablespoons chilled vegetable shortening
:: 3 to 4 tablespoons ice water
::
:: Mix flour, salt and sugar in bowl of food processor fitted with steel
:: blade. Scatter butter pieces over flour. Cut butter into flour with
:: five 1-second pulses. Add shortening and continue pulsing until flour
:: is pale yellow and resembles coarse corn meal, with butter bits no
:: larger than small peas, about 4 more 1-second pulses. Turn mixture
:: into medium bowl. Sprinkle 3 tablespoons ice water over mixture. With
:: blade of a 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 a
:: 4-inch-wide disk. Dust lightly with flour and wrap in plastic.
:: Refrigerate 30 minutes before rolling.
:: For 10-inch regular or 9-inch deep dish: add 1/4 cup flour and 2
:: tablespoons butter
:: For double crust 10-inch or deep dish: 2 1/2 cups flour, 1 teaspoon
:: salt, 2 tablespoons sugar, 13 tablespoons butter, 7 tablespoons
:: shortening, 4 to 5 tablespoons ice water
::
::
::
::: Thanks...and happy holidays,
::
:: You are most welcome. May your day be filled with fine friends, fine
:: family and fine food.
::
:: Boron

Thanks Boron....all went well......