Cuisinart DLC-2007NC Instruction And Recipe Booklet page 46

Basic Flaky Pastry Dough
This recipe makes ample crust for a 9 to 11-inch (22.5 to 27.5 cm) regular or
deep-dish pie or tart. Leftover pastry may be rolled out and cut into shapes to
garnish the pie, or brushed with milk, sprinkled with sugar or cinnamon and sugar,
For a single crust pie or tart:
1-1/2 cups (375 ml) all-purpose flour
1/4 teaspoon (1 ml) salt
1/8 teaspoon (0.5 ml) baking powder
8 tablespoons (125 ml) unsalted butter,
cut in 1/2-inch (1.25 cm) pieces, well
chilled
2 tablespoons (25 ml) vegetable
shortening (Crisco), cut in 1/2-inch
(1.25 cm) pieces, well chilled
2 to 4 tablespoons (25 to 50 ml) ice water
Insert the metal blade. Process the flour, salt and baking powder to sift, 10 seconds. Add the
well-chilled butter and shortening. Use short rapid pulses until the mixture resembles coarse
corn meal and no pieces of butter larger than a "pea" remain visible, 15 to 20 pulses. Sprinkle
half the maximum ice water on the flour and butter mixture, then pulse 5 or 6 times. The
dough will be crumbly, but should begin to hold together when a small amount is picked up
and pressed together. Sprinkle on more water, a teaspoon (5 ml) (two [10 ml] for the two-crust
recipe) at a time, with 2 to 3 quick pulses after each addition, adding just enough water for the
dough to hold together easily when pressed into a ball. Add the liquid sparingly so that the
dough is not sticky. Do not overprocess or the pastry will be tough, not tender and flaky.
Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a
disc about 6 inches (15 cm) in diameter (two discs for the two-crust recipe). Wrap in plastic
wrap and refrigerate for 1 hour before continuing to allow the gluten in the flour to rest. The
dough will keep refrigerated for up to 3 days, or may be frozen (double wrapped) for up to a
month. Thaw at room temperature for an hour before using.
To bake the pastry blind for a single crust filled pie or tart, roll out pastry 1/8-inch (0.31 cm)
thick to fit pan; crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes.
Preheat the oven to 400° F (204° C). Line with a sheet of aluminum foil or parchment paper
and fill with pie weights, dry rice or beans. Bake for 15 minutes.
Preparation: 5 – 10 minutes, plus 30 minutes to rest
Nutritional analysis per serving (single crust-double for 2 crusts):
Calories 143 (62% from fat) • carb. 12g • pro. 2g • fat 10g
sat. fat 5g • chol. 21mg • sod. 55mg • fiber 0g
45
and baked until lightly browned.
For a double crust pie:
3 cups (750 ml) all-purpose flour
1/2 teaspoon (2 ml) salt
1/4 teaspoon (1 ml) baking powder
16 tablespoons (250 ml) unsalted butter,
cut in 1/2-inch (1.25 cm) pieces, well
chilled
2 tablespoons (25 ml) vegetable
shortening, cut in 1/2-inch (1.25 cm)
pieces, well chilled
5 to 8 tablespoons (75 to 125 ml) ice water