PIE EVERY DAY will convince even beginning cooks that, with very little fuss or trouble, delicious, filling, nutritious pies can indeed be offered up at the family table every day. Includes a comprehensive chapter on crust-making. "Witty . . . beautiful, as sweet as you know what, I ate it up."--The Atlanta Journal-Constitution. A BOOK-OF-THE-MONTH CLUB, GOOD COOK CLUB, AND CONTRY HOMES AND GARDENS selection. All-Butter Crust This is the most delicious crust I make and the one I use most often. But it's a bit more delicate than other crusts and not suited to fillings with a lot of juice. SINGLE OR DEEP-DISH 9-INCH CRUST 1 1/2 cups sifted all-purpose flour, chilled 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter; chilled and cut into 8 pieces 4 to 5 tablespoons iced water DOUBLE 9-INCH CRUST 3 cups sifted all-purpose flour, chilled 1 teaspoon salt 14 tablespoons (1 3/4 sticks) unsalted butter, chilled and cut into 14 pieces 7 to 8 tablespoons iced water 1. In the bowl of a food processor fitted with the metal blade, pulse together the flour and salt. With the top off, scatter the pieces of butter over the flour mixture. Re-cover and pulse 2 or 3 times until the flour resembles coarse meal. Pour 1 tablespoon iced water down the feed tube and pulse once. Add another tablespoon and pulse. Continue adding tablespoons of iced water until the dough just holds together. Turn the dough out onto a sheet of plastic wrap. As you wrap the dough in the plastic, form it into a disk. Refrigerate for 30 minutes. 2. For a double-crust pie, divide the dough into 2 disks, one slightly bigger than the other. Wrap the smaller disk in plastic wrap and return it to the refrigerator until after you've filled the pie. For a single crust or the bottom of a double crust, roll out the piece of dough on a lightly floured surface until it's slightly larger than the pie pan. Drape one end of the dough over the pin and gently lift it up, then slip the pan underneath the dough and lower it into the pan. Press the dough gently-and quickly-against the sides of the pan. Leave about an inch of dough hanging over the sides of the pan and cut any excess away. Refrigerate the crust for at least 30 minutes before either filling or prebaking (prebaking instructions on page 28). 3. If you're making a double crust, after you have filled the pie, roll out the remaining disk on a lightly floured surface. Drape one end of the dough over the rolling pin, lift it gently, then drape it over the top of the filling. Press the edges together and crimp to seal. Slash a few vents across the top of the crust to allow steam to escape and bake the pie according to the directions in the recipe you are using. Savory Tart Crust This crust is even sturdier than the Dessert Tart Crust (page 40), making it perfect for elegant little hors d'oeuvres that you don't want to fall apart in your guests' laps. You can also use this recipe for one big supper tart. 1 1/2 cups sifted all-purpose flour, chilled 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into 12 pieces Pinch of salt 2 to 3 tablespoons iced water 1. In a food processor fitted with the metal blade, process the flour, butter, and salt for 15 seconds, until the mixture resembles coarse cornmeal. With the motor running, pour 2 tablespoons of the water through the feed tube and process until the dough just holds together. Add more water by the teaspoon, if necessary. Turn the dough out onto a piece of plastic wrap. As you wrap the pastry in the plastic, form it into a flat disk. Refrigerate for 30 minutes. 2. If you're using the dough for an 11-inch tart pan, roll out the dough as directed on page 40 for the Dessert Tart Crust (step 2). Follow instructions at step 3 for prebaking instructions. For hors d-oeuvre tarts, butter miniature or stand

Mode of access: World Wide Web