Kitchenaid Pie Pastry Food

KITCHENAID PIE PASTRY DOUGH RECIPE - (3.8/5)

Steps:

• Put flour and salt into bowl. Attach bowl and flat beater. Turn to Stir Speed and mix about 15 seconds. Cut shortening and butter into pieces and add. Turn to Stir Speed and and mix 30 to 45 seconds, until particles are size of small peas. Continuing on Stir Speed, add water, a tablespoon at a time, until all particles are moistened and dough begins to hold together. Divide dough in half. Pat into smooth balls, flatten slightly and wrap in plastic wrap. Chill in refrigerator 15 minutes. Roll to 1/8 inch thickness between waxed paper. Fold pastry into quarters; ease into plate and unfold, pressing firmly against bottom and sides. Trim and crimp edges. Fill and bake as desired. Yield: Two 8 or 9-inch single crusts or one 8 or 9-inch double crust. For baked pastry shell: Prick sides and bottom with fork. Bake at 450 degrees for 8 to 10 minutes until light brown. Cool completely before filling.

KITCHENAID PIE PASTRY

Steps:

• Sift flour and salt into bowl.
• Cut shortening and butter into 4 to 5 pieces and drop into bowl.
• Attach bowl and flat beater.
• Turn to Stir Speed and cut shortening into flour until particles are size of small peas, about 30 seconds.
• Add water, a tablespoon at a time, until all particles are moistened.
• Use only enough water to make pastry form a ball.
• Watch dough closely as over mixing will result in a tough crust.
• Chill in refrigerator 15 minutes.
• Roll to 1/8-inch thickness between pieces of waxed paper.
• Fold pastry into quarters; ease into pie plate and unfold, pressing firmly against bottom and side.
• Trim and crimp edges.
• Fill and bake as desired.
• For Baked Pastry Shell: Prick sides and bottom with fork.
• Bake at 450F for 8 to 10 minutes until light brown.
• Cool completely before filling.
• HINT: I also chill the wax paper and rolling pin.

KITCHEN AID FOOD PROCESSOR PIE CRUST RECIPE - (3.9/5)

Steps:

• Place flour and salt in the bowl of the food processor and pulse to combine. Add the cold butter cubes and pulse a few times until the mixture starts to become mealy and forms plainly visible pea-sized nuggets. Slowly add the wet ingredients. To ensure a tender crust, first pulse in the white vinegar, adding a little every couple of pulses. Next, pulse in the ice water - a little water , 3-4 pulses; a little more water, 4-5 pulses. Try not to over wet the dough. Pulse until the dough just starts clumping together, then pull some dough out and squeeze test it to see if it is holding together. Be careful not to over-mix the dough. If it appears dry and is not holding, add a few additional tablespoons of water. Dump the dough onto a floured surface and gather into two balls. Flatten each, wrap in plastic wrap and refrigerate until ready to use. Often you will find this "rest" period helps even out the moisture in a slightly dry dough. One last hint: be sure to roll out the dough to at least 1 inch wider than your pie pan. Then you'll have plenty left over to drape. Be careful not to stretch the dough loosely in the pan. The pie crust shrinks if it is not stretched to just fit the pan.