KitchenAid K45SSWH Instructions And Recipes Manual page 53

KITCHENAID PIE PASTRY
2_ c_ll)s allT_l_pose [lo_lr
teaspoon _alt
c_qa shortening, well
cJfflled
2 t_ffgeSl)OOnSmargarine
or b_ltte_; well c4_illed
5-6 t_dgespoons cold I_w_ter
Place flour and salt in mixer bowl. Attach bowl and
flat beater to mixer. Turn to Stir Speed and mix
about 15 seconds. Cut shortening and margarine
into pieces and add to flour mixture.
Turn
to Stir
Speed and mix 30 to 45 seconds, or until shortening
particles are size of small peas.
Coiltiiluing on Stir Speed, add water, 1 tablespoon at
a time, mixing until all particles are moistened and
dough begins to hold together.
Divide dough in half. Pat each half into a smooth
ball and flatten slightly. Wrap in plastic wrap. Chill
in refrigerator 15 minutes.
Roll one half of dough to _-inch thickness between
waxed paper. Fold pastry into quarters. Ease into
8- or 9-inch pie plate and unfold, pressing firmly
against bottom and sides. Continue with one of the
procedures that follow.
For
One-crust Pie: Fold edge under. Crimp, as
desired. Add desired pie filling. Bake as directed.
For Two-crust Pie: Trim pastry even with edge of
pie plate. Using second half of dough, roll out
another past U crust. Add desired pie filling.
Top
with second past U crust. Seal edge. Crimp, as
desired. Cut slits for steam to escape. Bake as
directed.
For Baked Pastry Shell: Fold edge trader. Crimp,
as desired. Prick sides and bottom with fork. Bake
at
450°F for 8 to 10
minutes, or tmtil lightly
browned. Cool completely on wire rack and fill.
Alternate Method for Baked Pastry Shell:
Fold edge under. Crimp, as desired. Line shell with
foil. Fill with pie weights or dried beans. Bake at
450°Ffor 10to 12minutes,or
until
edgesare
lightly browned. Remove pie weights and foil. Cool
completely on wire rack and fill.
Yield: 8 servings (two 8- or 9-inch crusts).
Per serving (one crust): About 134 cal, 2 g pro,
13 g carb, 8 g fat, 0 mg chol,
118
mg sod.
Per serving (two crusts): About 267 cal, 4 g pro,
27
g carb, 16 g fat, 0 mg chol, 236 mg sod.
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