INGREDIENTS

INSTRUCTIONS

This crust is formulated for fillings that take a long time to bake
and pose the potential problem of an overbrowned crust. If this crust
is too pale even after 25 to 30 minutes of blind baking and 45  minutes
to an hour of baking time, go to 25 percent cake flour and 75  percent
all-purpose and/or 10 percent shortening by volume and 90  percent
butter.  What this recipe shows:  Using half cake flour, with its
acidity and low protein content,  reduces browning. Using half
shortening limits browning. Omitting  sugar limits browning. Using
water instead of a dairy product limits  browning. Acids like cider
vinegar tenderize and limit browning.  Chilling the dough allows the
moisture to distribute evenly. Chilling  the shaped crust in the
freezer firms the fat for flakiness and to  hold crust shape. Baking
blind produces a crisp crust.  Stir together both flours, the salt, and
the butter lumps in a medium  mixing bowl and place in the freezer for
10 minutes. When the  flour-butter mixture is cold, dump it out onto a
clean counter. Roll  over the mixture with a rolling pin to flatten the
butter and coat it  with flour. Some butter will stick to the pin.
Scrape it off and  scrape the mixture together. Roll over the mixture
again. Rapidly  continue rolling and scraping together three times.
Scrape back into  the bowl and place in the freezer for 5 minutes. Add
the pieces of  shortening to the mixture and roll in, scraping and
rerolling two or  three times. Scrape the mixture back into the bowl
and return to the  freezer for 10 minutes. If the butter becomes very
soft at any time  during the rolling immediately return the mixture to
the freezer for  5 minutes. Stir together the water, vinegar, and
vanilla in a small  bowl. Then gently stir the water mixture into the
flour-fat mixture.  Pull the dough together into a round, wrap well in
plastic wrap, and  refrigerate for 30 minutes to several hours or
overnight. Preheat the  oven to 400F (204C). Shape the dough into a 6-
to 8-inch disk about  3/4 inch thick. Lightly flour the counter, place
the disk on counter,  sprinkle lightly with flour, and roll out evenly.
Place the rolling  pin in the center of the dough disk, rolling forward
and back (taking  care not to roll off the dough and thin the edges),
rotate the dough  45 degrees, and roll again. Keep a little flour on
the counter to one  side. If the dough tends to stick when rotating,
drag it through the  flour. When the dough is nearing the desired
thickness, place one  spacer or ruler at each side of the dough, rest
the rolling pin on  the two spacers or rulers, and roll it across the
dough. Place the  dough in a shiny metal (not black) removable-bottom 9
x 1 1/2-inch  tart pan and bake blind. Glaze with egg white and bake 3
to 5 minutes  to set.  Variation: Orange Crust -- Stir 2 teaspoons
finely grated orange zest  into the crust with the water in Step 3.  MM
format by Manny Rothstein, 5/25/98  Recipes from "CookWise" by Shirley
O. Corriher. William Morrow and  Company, Inc.: New York 1997.
Hardcover, 476 pages. ISBN:  0-688-10229-8. $28.50. Copyright & copy;
by Shirley O. Corriher.  Posted to MM-Recipes Digest  by "Rfm"
<Robert-Miles@usa.net> on Nov  29, 98

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 122
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 75.9mg
Potassium: 38.5mg
Carbohydrates: 27g
Fiber: <1g
Sugar: 6.3g
Protein: 2.4g