Pie Pastry - KitchenAid KP26M1XCE5 Instructions And Recipes Manual

F--
L,U
LIJ
z
L,J
z-
Pie Pastry
2_ cups
afl-purT:_oseflour
teaspoon salt
cup shortening, well
chilled
2 tablespoons butter
Of rnafY_aN'ne,
well chilled
5-6 tablespoons
cold water
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 butter 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.
Continuing 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 Y_-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
pastry crust. Add desired pie filling. Top with
second pastry crust. Seal edge. Crimp, as desired.
Cut slits for steam to escape. Bake as directed.
For Baked Pastry Shell: Fold edge under. Crimp, as
desired. Prick sides and bottom with fork. Bake at
450°F for 8 to 10 minutes, or until 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°F
for 10 to 12 minutes, or until edges are 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.
VARIATION
Pastry for Four Pie Crusts
Double the ingredients and prepare in the 6 quart
mixer bowl.
Yield: 1 6 servings
(four
8- or 9-inch crusts).
48