My hunch, if it was central VA and a BBQ place, was that it wasn't a pate sucree or something similar. It was probably an "American" pie crust. You can make a great flaky crust in about four minutes with butter, flour, and a little ice cold water. Can add a pinch of salt if you want. Leave some pretty large chunks of butter and make sure you do the fraisage. Like always, let it sit for an hour or so or even a day before rolling it out. Most likely based on cost and region, they probably used shortening, but don't. It tastes bad and makes your crust have a bad mouthfeel. Just use butter. Bake it well, maybe weighing it down, and make sure you bake it very close to the time you are going to use it. In other words, don't bake it today for use tomorrow or the next day. It's never as crisp as it is the first day. Let it cool, fill and serve immediately. The water from the filling will start to soften it right away, so you don't want to let that sit if you want to maintain the crispiness. This post was edited by rosesinny on Mon, Feb 18, 13 at 17:57

Susan, they all sound good, especially the pie. Ann

Here's my favorite: COCONUT CREAM PIE I'd trade my entire dinner for a slice of this! Pie Crust: 1 cup all-purpose flour 1/2 cup sweetened shredded coconut, toasted 6 Tblsp. Cold margarine or butter, cut into small pieces 2 Tblsp. Sugar Filling: 2 cups milk 1 can (8.5 oz.) Cream of coconut (not coconut milk) 1/3 cup cornstarch 1/4 tsp. Salt 4 large egg yolks 2 Tblsp. Margarine or butter 1 tsp. Vanilla extract Topping: 1 cup heavy or whipping cream 2 Tblsp. Sugar 1/2 tsp. Vanilla extract 2 Tblsp. Sweetened shredded coconut, toasted Prepare pie crust: Preheat oven to 375 degrees F. Place all crust ingredients and 1 Tblsp. Cold water into food processor with knife blade attached. Blend ingredients, pulsing processor on and off, until dough just comes together. Spray 9-inch pie plate with nonstick cooking spray. Press dough evenly onto bottom and up side of pie plate, making a small rim. Bake pie shell 20 minutes or until golden, covering edge with foil if necessary during last 10 minutes to prevent over-browning. Cool on wire rack. While pie shell is cooling, prepare Filling. In 3-quart saucepan, with wire whisk, mix milk, cream of coconut, cornstarch, and salt until blended. Cook over medium heat until mixture thickens and begins to bubble around side of pan, about 7 minutes, stirring constantly; boil 1 minute. In small bowl, with wire whisk or fork, beat egg yolks slightly. Into yolks, beat small amount of hot milk mixture. Slowly pour yolk mixture back into milk mixture, stirring rapidly to prevent lumping. Over low heat, cook about 2 minutes, stirring constantly, until very thick (mixture should be about 160 degrees F.). Remove saucepan from heat; stir in margarine or butter and vanilla. Spoon hot filling into pie shell. Place plastic wrap directly on surface of filling and refrigerate pie 4 hours or until filling is cold and set. To serve, prepare Topping: In bowl, with mixer at medium speed, beat cream and sugar to stiff peaks. Beat in vanilla. Spread whipped cream over filling. Sprinkle with toasted coconut. Makes 10 servings.

",,,along with a bill for $175." The "$250 cookie recipe" hoax lives on... (sigh) Was it Nieman Marcus or Mrs. Fields? LOL Jasdip, that thing happens all the time. I laugh every time I see one poster claiming a recipe (or multiple recipes!) is (/are) "hers", posting it at every opportunity with same claim and it was clearly stolen from the Southern Fried Succubus' website. At least Deen gave credit (that time) to the source of the recipe. It's so hilarious because the language is quoted verbatim and so clearly identifiable. Don't need DNA with those fingerprints all over it! I always try to give credit to a source, and if I change it, which I often do, I say something like my variation of _____. Often I'll even include what I modified. Seems only right to me. Guess I don't have that kind of ego that needs to be fed that way. I always get a kick out of stolen recipes too when they include the typos! Yes there's times I've done things I thought were original and it'd been done before. I remember when I was a kid looking out the window at the ice dams on peoples houses thinking there's got to be a way to hook up an electrical wire to melt that ice and mount it to the roof. If I were like some, I'd have sued the ones who came up with the idea years before I was born! I don't decline recipe requests unless it's one person who I know will screw it up and then not only blame me, but spread it around. I could see how she messed up a recipe I gave her once and she wouldn't admit it. She kept on "YOU didn't give me the right recipe!" And it was a simple foolproof recipe. But as I learned in life, make something idiot-proof, they develop a better idiot. Most "cooking" recipes to me are guidelines and vary a lot. But I'll still share the guidelines. I was known more for my baking and always gave recipes freely. Especially when I got it from someone else anyway! Or I'd tell them where to get it. I usually prefer to do that since as mentioned people change things or occasionally if there's certain tools that make a difference that can very well impact the results. I will say I would not give a recipe to someone who would try to sell it or profit from it unless they shared with me. Some get overly concerned that they'd be ruined if their "secret recipe" got out, but Tony Chachery hasn't gone under and he sold his seasoning salt recipe in his cookbook. (Gotta laugh at the people screaming "gotta have some Tony's" and it's 80% salt then some garlic, pepper and MSG, that's all.) Emeril has given away his "Essense" recipes and still sells a lot. KFC's ingredients from several sources say there's not 11 herbs and spices anymore after doing a lab test on the contents. Their "secret" is not the spices, but the preparation (pressure cooker deep frying in specified amounts). Different ovens can make a difference, different altitudes and more. I modify a lot. I make no bones that I'll be leaving out mushrooms, olives and other things from a certain dish. I never blame someone if I make it wrong. But if you require a cast iron pan and a wood fired oven, say so, then the responsibility is on the other person. I know people who will be going to their graves with their secret recipes. Too bad really. The legacy of good food died with them. But there's always other options. Often I wonder if that recipe I remember as a kid was so good or whether I just thought it was great at the time and with tastes changing over the years, maybe I wouldn' like it now. A great gal on another forum has "Recipes are to be shared" on her website. So true IMO.