*  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   <[email protected]>
DATE          9/2/97



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