Cuisinart DLC-2007N Instruction And Recipe Booklet page 46

This recipe makes ample crust for a 9 to 11-inch 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 all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking powder
8 tablespoons unsalted butter, cut in
1/2-inch pieces, well chilled
2 tablespoons vegetable shortening
(Crisco), cut in 1/2-inch pieces, well
chilled
2 to 4 tablespoons 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 (two 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 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 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. 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
45
Basic Flaky Pastry Dough
and baked until lightly browned.
sat. fat 5g • chol. 21mg • sod. 55mg • fiber 0g
For a double crust pie:
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
16 tablespoons unsalted butter, cut in
1/2-inch pieces, well chilled
2 tablespoons vegetable shortening, cut
in 1/2-inch pieces, well chilled
5 to 8 tablespoons ice water