In article >,
"Dr. Edward Warren" > wrote:

> Make this apple pie. It is wonderful. Use Granny Smith apples. The
> tratness is important for excellent flavor. Do not use any canned filling
> (ever). Make the pie crust very thin and very flakey by cutting in the
> shortening and leaving pea sized chunks. Keep all of the crust ingredients
> cold and do not use a food processor for that.

(Edward got snipped)

Have you ever used a good processor for a pie crust, Edward? I believe
CI has revised this recipe since its publication 12 years ago, but this
is still the one I use. There are amounts for several size crust
needs.

{ Exported from MasterCook Mac }

The Best Pie Dough

Recipe By: posted yet again to rf.cooking by Barb Schaller, 5-22-06
Serving Size: 1
Preparation Time: 0:00
Categories: Desserts

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.
--
-Barb
<http://jamlady.eboard.com> Updated 5/20/2006
"If it's not worth doing to excess, it's not worth doing at all."