Source in .scx format of Carme's Pie Crust
<?xml version="1.0" encoding="UTF-8" standalone="yes"?> <!-- Shop'NCook recipe exchange format Generated by Shop'NCook 3.1 (http://www.shopncook.com/) DTD: http://www.rufenacht.com/shopncook.dtd --> <!DOCTYPE ShopNCook> <?xml-stylesheet href="shopncook1.css" type="text/css"?> <ShopNCook version="1.0" generator="Shop'NCook recipe database 1.0" xml:lang="en"> <RecipeList> <Recipe recipeId="3273" locale="en"> <RecipeHeader> <RecipeTitle>Carme's Pie Crust</RecipeTitle> <Category>Desserts|Viviano Family Recipes</Category> <NbPersons>0</NbPersons> <PortionYield></PortionYield> <PrepTime></PrepTime> <TotalTime></TotalTime> <Source>Carme Engel</Source> </RecipeHeader> <IngredientList> <IngredientText>French Pastry</IngredientText> <Ingredient id="810" quantity="1.5" unit="cup" comment="" defaultState="true" weightGram="124.99999" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>1½ cup</IngredientQuantity> <IngredientItem>sifted flour</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="702" quantity="0.5" unit="tsp" comment="" defaultState="true" weightGram="6.0833335" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>½ teaspoon</IngredientQuantity> <IngredientItem>salt</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="1508" quantity="1.0" unit="tbsp" comment="" defaultState="true" weightGram="12.599999" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>1 tablespoon</IngredientQuantity> <IngredientItem>sugar</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="823" quantity="3.0" unit="tbsp" comment="" defaultState="true" weightGram="12.8" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>3 tablespoons</IngredientQuantity> <IngredientItem>crisco</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="271" quantity="0.5" unit="cup" comment="" defaultState="true" weightGram="227.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>½ cup</IngredientQuantity> <IngredientItem>unsalted butter</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="1177" quantity="1.0" unit="tsp" comment="" defaultState="true" weightGram="4.4166665" included="true" cooked="false" isAutoId="false" isAutoWeight="false" isAutoUnit="false"> <IngredientQuantity>1 teaspoon</IngredientQuantity> <IngredientItem>grated lemon rind</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="-1" quantity="0.25" unit="cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>¼ cup (approximately)</IngredientQuantity> <IngredientItem>ice water</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <IngredientText>Have butter and crisco cold (almost frozen). Put with flour, salt, and sugar and lemon rind. Pulse in food processor. Add just enough water to form ball. Flatten and put in refrigerator to make chilled. Roll out. It is okay to make thick. Poke holes in pie crust. Cover bottom and sides with waxed paper and beans. Bake 425?F for 10 minutes. Then remove beans and waxed and bake 2-5 minutes longer. We all know Carme Engel makes the best crust. Her is her "secret" recipe. Send by Pauline Viviano; Carme is too modest! CARME'S CREAM RECIPE FOR PIE AND CAKE Cream for pie</IngredientText> <Ingredient id="267" quantity="1.5" unit="cup" comment="" defaultState="true" weightGram="242.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>1½ cup</IngredientQuantity> <IngredientItem>half & half</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="2156" quantity="3.0" unit="" comment="" defaultState="true" weightGram="17.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>3</IngredientQuantity> <IngredientItem>egg yolks</IngredientItem> <IngredientComment>extra large (if use large, then 4)</IngredientComment> </Ingredient> <Ingredient id="1508" quantity="0.3333333333333333" unit="cup" comment="" defaultState="true" weightGram="201.59999" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>1/3 cup</IngredientQuantity> <IngredientItem>sugar</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="803" quantity="2.0" unit="tbsp" comment="" defaultState="true" weightGram="8.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>2 tablespoons</IngredientQuantity> <IngredientItem>cornstarch</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="702" quantity="0.125" unit="tsp" comment="" defaultState="true" weightGram="6.0833335" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>1/8 teaspoon</IngredientQuantity> <IngredientItem>salt</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="767" quantity="1.0" unit="tsp" comment="" defaultState="true" weightGram="4.3333335" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>1 teaspoon</IngredientQuantity> <IngredientItem>vanilla</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="1759" quantity="2.0" unit="tbsp" comment="" defaultState="true" weightGram="14.1875" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>1-2 tablespoons</IngredientQuantity> <IngredientItem>butter</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <IngredientText>Strawberry glaze topping</IngredientText> <Ingredient id="1488" quantity="1.0" unit="cup" comment="" defaultState="true" weightGram="112.0" included="true" cooked="false" isAutoId="false" isAutoWeight="false" isAutoUnit="false"> <IngredientQuantity>1 cup</IngredientQuantity> <IngredientItem>currants</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="1435" quantity="3.0" unit="tbsp" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>2 to 3 tablespoons</IngredientQuantity> <IngredientItem>Kirsch</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="824" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity></IngredientQuantity> <IngredientItem>confectioners sugar</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> </IngredientList> <RecipeText> Cream for cake same ingredients plus 1 cup whipping cream Cream for pie: Combine sugar and salt and cornstarch in pan. Put egg yolks in one at a time, make paste. Add half & half, a little at a time. Heat half & half in microwave warm to hot before adding to paste. Keep whipping (wire whisk). Cook over medium heat beating constantly until thick. Take off heat. Add vanilla and butter. Whisk until butter melts and cover with plastic wrap. Cool on counter. Put in pie crust. Cover with strawberries. Strawberry glaze topping: Melt currants in small saucepan. Add Kirsch and mix well. Drizzle over strawberries. Dust with confectioner's sugar around edge. Cream for cake: If cream is to be used between the layers of a cake: Whip cream. When cream is cooled, fold into cream. I got this from Carme Engel years ago. It's still the best. From Pauline Viviano. </RecipeText> </Recipe> </RecipeList> </ShopNCook>