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  #21 (permalink)  
Old 08-28-2002, 06:52 PM
kimmyo's Avatar
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Join Date: Jan 2002
Location: Leesburg, Alabama
Posts: 913
I just found this one and it sounds really good. I have not tried it yet though.

3-Step Pastry

1. Place 1 1/2 cups flour, 1/2 cup butter and 1/2 tub(8oz) Philadelphia Cream Cheese Spread in a food processor. Pulse until mixture almost forms a ball.

2. Shape into a ball and refrigerate for 1hr or until well chilled.

3. Roll out on lightly floured surface.

This recipe comes from the KRAFT Food and Family Fall 2002 issue.
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  #22 (permalink)  
Old 10-13-2002, 04:15 PM
jamarie's Avatar
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Join Date: Mar 2002
Location: Illinois
Posts: 4
Ma Perjak's pie crust

As I have just enjoyed my freshly baked apple pie slice, I feel it would not be right to share my wonderful crust recipe with you. I realize you wrote this in July, and this is now Oct, but actually pie season is just approaching, so I'm certain you will put this to good use. I hated my crusts before my sweet motherinlove gave me her recipe which probably was her own mothers recipe. Ingredients are as follows: 3 cups flour, 1/3 cup cold water, 1 tsp sugar, 1 tsp salt, 1 cup crisco shortening (your brand) This recipe is for a double crust. Here's another great trick for apple pies, add pecans and a touch of nutmeg to your regular apple pie spices. Enjoy!
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  #23 (permalink)  
Old 03-27-2003, 03:33 AM
ezlivinginvt's Avatar
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Join Date: Mar 2003
Location: Vermont
Posts: 87
blushing pie crust perfected

I used to get really frustrated when I first started making pies. Determined to master this dessert since pie is my husband's favorite dessert and we have an abundance of berries, I experimented with many things.

1. Make sure you used ice cold water in your pastry. Then, if making a double crust, always seperate the dough into 2 flattened circles and refrigerate the one waiting to be used.
2. Keep you surface moderately floured, when your dough is about half the size you need it to be, gently lift one edge and roll backwards around your rolling pin, lifting it and then reflouring your surface. Lay the pastry back down and reflour your rolling pin, then continue to roll out to the desired size.
3. When pastry is the desired size, again roll around the rolling pin and unroll over your pie pan.
4. Practice with different kinds of sealing techniques. I think the rope edge is the easiest to manuever and is still attractive.
5. Sprinkle a little sugar over the crust when complete prior to baking and don't forget to cover the edges with foil in the beginning. With apple pie, instead of the sugar, on the last 15 minutes of baking brush maple syrup on the top crust.
If any one needs help I would love to try and offer advise, maybe I've already had the problem, after all, when I was first married I was horrible with the pastry...but now I have to say I am well known for my pies.
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