Here it is - the piecrust recipe I promised. I thought I would try it a second time before posting it, but it was so very good -that you all need to have it NOW!
This is from the King Author Flour 200th Anniversary Cookbook.
Food Processor Pie Crust I
1-3/4 cups King Aurthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 tablespoon sugar (optional) (I used it for the rhubarb pie
1/2 cup (1 stick) unslated butter, cold or frozen, cut into 4 pieces
2 tblespoons solid shortening (I use Crisco sticks(
about 6 tablespoons ice water
Using the stell blade of the food processor quickly blend flour, salt, sugr, butter and shortening.
Slowly pour the ice water through the feed tube while pulsing the machine. Process only until a mass of dough has formed on the sitde of the bowl. Don't overdo it. Wrap the dough in plastic and chill for at least an hour. (You can also frzze the dough at this point.)
Roll out the dough on a floured counter. (Fold into quarters to lift off counter and unfold in pie plate. This crust can be filled and baked at this point, or baked blind.
When the edge of the crust is baked it is light and flaky and wonderful!