INGREDIENTS

INSTRUCTIONS

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  Recipe by: Cook's Illustrated, 4/96, p.23 Posted to MC-Recipe
Digest  V1 #769 by "Grace M. Wagner" <wgmm@citynet.net> on Sep 02, 1997

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