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1
In a small saucepan over low heat, heat the butter and continue cooking, stirring gently, till golden and fragrant, 3 to 4 min (don't allow to burn).
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2
Let cold slightly.
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3
In a medium bowl, whisk together the flour, salt, and cinnamon.
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4
In a small bowl or possibly measuring c., combine the melted butter with the oil; with a fork, gently stir into the flour mix till proportionately combined.
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5
Add in the apple juice, 1 Tbsp.
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6
at a time, just till the dough begins to hold together.
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7
Gather the dough into a ball and flatten to a disk.
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8
Roll out the dough between 2 sheets of plastic wrap to create a 13-inch circle.
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9
Transfer to an 8-inch pie plate, pressing to create a rim; flute the rim, if you like.
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10
Use as directed in recipes.
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(The unbaked crust can be wrapped in plastic and refrigerated for up to 2 days, or possibly frzn up to 1 month.)
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This recipe yields 8 servings.
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Comments: This deliciously tender, buttery crust calls for white (bleached) all-purpose flour; it absorbs less water then unbleached flour, so the crust will be more tender.
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The extra buttery flavor comes from browning the butter.
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You can easily make this crust ahead of time and chill or possibly freeze it for later use.
