Basic Flaky Pastry Dough - Cuisinart FP-12 - Elite Food Processor Instruction Booklet

9- to 11-inch (23-28 cm) regular or deep-dish pie or tart.
F - :
OR A ONE CRUST PIE
1½ (375
CUPS ML
-
ALL PURPOSE FLOUR
¼ (1
TEASPOON
SALT
¹∕ (0.5
TEASPOON
8
POWDER
8
TABLESPOONS
(125 ) ; 1
G
,
BUTTER COLD AND CUT INTO
½- (1.25
INCH
2
TABLESPOONS
VEGETABLE SHORTENING
(
PREFERABLY NON
),
NATED COLD AND CUT INTO
½- (1.25
INCH
2 4
TO TABLESPOONS
ICE WATER
F - :
OR A TWO CRUST PIE
3 (750
CUPS ML
-
ALL PURPOSE FLOUR
½ (2
TEASPOON
TABLE SALT
¼ (1
TEASPOON
POWDER
16
TABLESPOONS
(250 ); 2
ML
SALTED BUTTER
½-
CUT INTO
CUBES
4
TABLESPOONS
VEGETABLE SHORTENING
(
PREFERABLY NON
),
NATED COLD AND CUT INTO
½- (1.25
INCH
5 8
TO TABLESPOONS
ICE WATER

BASIC FLAKY PASTRY DOUGH

This recipe makes ample crust for a
resting time
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
powder and process for 10 seconds to sift. Add the well-chilled
) ,
UNBLEACHED
butter and shortening. Use short quick pulses until the mixture
resembles coarse corn meal and no pieces of butter larger than
)
ML TABLE
a pea remain visible, 15 to 20 pulses. Sprinkle half the
maximum ice water on the fl our and butter mixture, then pulse
)
ML BAKING
5 or 6 times. The dough will be crumbly, but should begin to
hold together when a small amount is picked up and pressed
(¼
POUND
together. Add more water, a teaspoon (two for the two-crust
)
STICK UNSALTED
recipe) at a time, with 2 to 3 quick pulses after each addition,
adding just enough water for the dough to hold together easily
)
CM CUBES
when pressed into a ball. Do not allow the dough to form a ball
(30 )
ML
in the processor! Add the liquid sparingly so that the dough is
not sticky. Do not overprocess or the pastry will be tough, not
- -
HYDROGE
tender and fl aky.
)
CM CUBES
Turn the dough out onto a lightly fl oured surface. Press
(30-45 )
ML
together into a ball, then fl atten into a disk about 6 inches
(15 cm) in diameter (two disks for the two-crust recipe). Wrap in
plastic wrap and refrigerate for 1 hour before continuing. The
dough will keep refrigerated for up to 3 days, or may be frozen
) ,
UNBLEACHED
(double wrapped) for up to a month; thaw at room temperature
for an hour before using. Use as directed in recipe.
)
ML
To bake the pastry blind for a single-crust fi lled pie or tart, roll
out pastry ¹⁄
)
ML BAKING
edges. Prick bottom all over with a fork. Chill for 30 minutes.
Preheat the oven to 400º F (200ºC). Cover the shell with a
(½
POUND
sheet of aluminum foil or parchment paper and weigh down
) -
STICKS UN
with pie weights, dry rice or dried beans. Bake for 15 minutes.
,
COLD AND
(1.25 )
INCH CM
TIP: Leftover pastry may be rolled out and cut into shapes to
garnish the pie, or brushed with milk, sprinkled with sugar or
(60 )
cinnamon and sugar, and baked until lightly browned.
ML
Nutritional information based on 12 servings per pie: 1-crust pie
- -
HYDROGE
Calories 138 (65% from fat) | pro. 1g | carb. 11g | fat 10g |
)
CM CUBES
sat. fat 1g | chol. 20mg | sod. 48mg | calc. 2mg | fi ber 0g
(75-120 )
ML
Nutritional information based on 12 servings per pie: 2-crust pie
Calories 277 (65% from fat) | pro 3g | carb 22g | fat 20g |
sat. fat 1g | chol. 40mg | sod. 104mg | calc. 2mg | fi ber 0g
Approximate preparation time: 10 minutes, plus 30 minutes
®
Food Processor. Add the fl our, salt and baking
-inch (0.3 cm) thick to fi t pan; crimp and seal
8
BASICS 14