COOK'S CORNER BE SURE TO EAT YOUR (PIE) CRUSTS.

Byline: Natalie Haughton Food Editor

When word went out awhile back that Lynn Luke of Simi Valley was looking for an easy food processor pie crust recipe that had appeared in the paper three years ago, we received only a single response. Same went for Robert Rothwell's request for a Marie Callender's style pie crust. We're not sure that either of the recipes are what Luke and Rothwell had in mind, but we're including them today along with a couple that we came up with - one that appeared in the paper more than a year ago (from a cookbook by the late Richard Sax) and is very easy - another from ``Betty Crocker's Cookbook.''

The one Ruth Nebron sent along is from a food processor cookbook. Jean Anderson, the book's author, emphasizes that directions must be followed exactly for good results.

The recipe Sylvia Cohen shared for Foolproof Pie Crust (for Rothwell) came from radio show host Jackie Olden when she was on the KNX Food News. Cohen notes she makes her own pies and has had great luck with the recipe. Don't panic when you see the amount of shortening. The recipe makes the equivalent of five single crusts.

Give these recipes a try this summer in homemade seasonal fresh fruit pies! Enjoy.

FLAKY PIE CRUST

(Shared by Ruth Nebron, Valley Glen)

It is possible to make a light and tender pastry in the food processor, but you must follow these instructions implicitly. Also, do not attempt to do a double batch of this recipe at one fell swoop for a two-crust pie. The processor can't cope with the double load and the pie crust will be tough. Manipulation is the key, and because of the processor's powerful action, you must keep a watchful eye on the pastry at all times and stop mixing the minute the proper texture or consistency is achieved as described below.

1 1/4 cups sifted all-purpose flour

1/2 teaspoon salt

3 tablespoons ice-cold solid vegetable shortening

2 tablespoons ice-cold butter

1/4 cup ice-cold water

Place flour and salt in a food processor fitted with metal chopping blade. Cut shortening and butter into small cubes and distribute evenly over surface of flour. Now ``knead'' fats into flour in processor by using four or five 1-second bursts of speed - when it reaches the proper texture, mixture will be fine and crumbly, about like moderately finely chopped nuts. Uncover work bowl and drizzle about 1/3 of water over surface of mixture; re-cover and blend with 2 on-offs of motor. Add another third of water the same way, again scattering it over surface, and turn motor on and off twice. Now add remaining water and give motor 2 additional on-offs. Mixture will just be begin to cling together. Don't worry if it still seems crumbly - overmixing at this point will result in tough pie crust. Scoop pastry onto a square of wax paper, pat into a flat round about 5 inches in diameter and chill 20 to 30 minutes before rolling out.

Turn pastry onto a lightly floured pastry cloth and roll with a lightly floured stockinette-covered rolling pin into a circle 3 inches larger in diameter than the pan you intend to use. Lay rolling pin across center of rolled-out circle of pastry, lop half of pastry over rolling pin, then lift and ease into pie pan. Trim overhang so it is about 1-inch larger than pan all around. Roll overhang under on top of rim and flute or crimp. Pie shell is now ready to fill and bake as individual recipes specify. Makes enough for 1 (8- or 9-inch) single crust pie.

From ``Jean Anderson's Processor Cooking.''

FOOLPROOF PIE CRUST

(Shared by Sylvia Cohen, North Hollywood)

4 cups all-purpose flour

1 3/4 cups solid vegetable shortening

1 tablespoon sugar

2 teaspoons salt

1 tablespoon vinegar

1 egg

1/2 cup water

Mix flour, shortening, sugar and salt together with a fork. In separate bowl, beat remaining ingredients. Combine two mixtures, stirring with a fork until all ingredients are moistened. Then with hands, mold dough into a ball. Chill at least 15 minutes before rolling into desired shape.

Dough can be left in refrigerator up to 3 days. Or it can be frozen until ready to use. This recipe makes enough pastry for 2 (9-inch) double- crust pies and 1 (9-inch) pie shell. The dough may be handled as much as you wish, yet it will be tender and flaky.

From Jackie Olden.

PIE OR TART PASTRY

2 tablespoons cold water

1/3 cup plus 1 tablespoon shortening

1 cup all-purpose OR unbleached flour

1/2 teaspoon salt

Food Processor Directions: Measure 2 tablespoons water into liquid measuring cup; set aside. Place shortening, flour and salt in food processor. Cover and process, using quick on-and-off motions, until mixture is crumbly. With food processor running, pour water, all at once, through feed tube just until dough leaves side of bowl (dough should not form a ball).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. If desired, wrap flattened round of pastry in plastic wrap and refrigerate about 30 minutes to firm up shortening slightly, which helps make baked pastry more flaky and lets water absorb evenly throughout dough. If refrigerated longer, let pastry soften slightly before rolling.

Roll pastry on lightly floured surface, using floured rolling pin, into a circle 2 inches larger than an upside-down pie plate, 9x1 1/4 inches, or 3 inches larger than a 10- or 11-inch tart pan. Fold pastry into fourths and place in pie plate; or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Flute or crimp edges. Fill or bake as your recipe directs. Makes 1 pie or tart shell.

From ``Betty Crocker's Cookbook,'' IDG Books.

BASIC PIE DOUGH

The crusts for traditional fruit pies and other old-fashioned pies are usually made with lard or vegetable shortening, or a combination of butter (for flavor) and one of the other fats (for flakiness). This recipe is a modern version.

2 1/2 cups all-purpose flour

2 teaspoons sugar

3/4 teaspoon salt

11 tablespoons cold unsalted butter, cut into small pieces

2 1/2 tablespoons cold solid vegetable shortening

5 tablespoons cold water, plus more as needed 

Combine flour, sugar, salt, butter and shortening in a food processor or mixing bowl. Pulse machine on and off (OR cut ingredients together with 2 knives) until mixture is crumbly.

Add water and pulse (or toss with a fork) until mixture begins to clump together. Gather into a ball, sprinkling with a few more drops of water, if needed.

Flatten slightly into a disk, wrap in plastic wrap and chill at least 30 minutes before rolling out.

Makes enough dough for a double crust 9- or 10-inch pie.

From ``Classic Home Desserts,'' by Richard Sax, Houghton Mifflin.

Can you help

If you have recipes that can help this reader, please send them along to us at the address below to share in a future column.

Years ago I had a recipe for a cheesecake that was exactly like Sara Lee's original. I loaned it out and it was never returned to me. I've been searching for it. Can anyone help?

- Cynthia Galletly

Northridge