*  Exported from  MasterCook  *
 
                      Graham Cracker-Coated Pie Shell
 
 Recipe By     : Cook’s Illustrated, 4/96, p.23
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies*
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4  cups          flour
      1/2  teaspoon      salt
    1      tablespoon    sugar
    6      tablespoons   butter -- chilled
                         ---cut in 1/4″ pieces
    4      tablespoons   all vegetable shortening -- chilled
                         ice water
      1/2  cup           graham cracker crumbs
 
 BAKE:  400°
 
 Mix flour, salt, and sugar in food processor fitted with steel blade.
 Scatter butter pieces over mixture, tossing to coat butter with a little
 flour.  Cut butter into flour with five one-second pulses.  Add shortening;
 continue cutting in until flour is pale yellow and resembles coarse
 cornmeal, with butter bits no larger than a small pea, about four more
 one-second pulses.  Turn mixture into medium bowl.
 
 Sprinkle 3 T water over mixture.  Using rubber spatula, fold water into
 flour mixture, then repeatedly press down on dough with broad side of
 spatula until dough sticks together, adding up to 1 T. more water if dough
 will not come together.  Shape dough into ball with hands, then flatten
 into 4″ disk.  Dust lightly with flour, wrap in plastic; refrigerate 30
 mins before rolling.
 
 Generously sprinkle work area with 2 T. graham crumbs.  Place unwrapped
 dough in work area and scatter a few more crumbs over disk top.  Roll dough
 from center to edges to make 9″ disk, rotating a quarter turn after each
 stroke and sprinkling additional crumbs underneath and on top, as
 necessary, to heavily coat dough.  Flip dough and continue to roll, without
 rotating, into 13″ disk just under 1/8″ thick.
 
 Place dough in 9″ Pyrex pie pan.  Trim and flute crust.  Refrigerate until
 firm, about 30 mins.  Prick shell at 1/2″ intervals.  Press a doubled 12″
 square of aluminium foil inside pie shell.  Prick foil.  Refrigerate to let
 dough relax, at least 30 mins. longer.
 
 Bake, checking occasionally for ballooning, until crust is firmly set,
 about 15 mins.  Reduce oven to 350°, remove foil, and continue to bake
 until crust is crisp and golden brown, about 10 - 15 mins longer.  Transfer
 to wire rack and cool completely.
 
 
 
 ORIGINATOR    Cook’s Illustrated
 SUBMITTER     Grace Wagner   <wgmm@citynet.net>
 DATE          9/2/97
 
 
 
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