Pies And Desserts; Kitchenaid Pie Pastry - KitchenAid 4KSMC50S Instructions And Recipes Manual

2 1 ⁄ cups (550 mL) all-
4
purpose flour
3 ⁄ teaspoon (3 mL) salt
4
1 ⁄ cup (125 mL)
2
shortening,
well chilled
2 tablespoons (30 mL)
butter or margarine,
well chilled
5-6 tablespoons (60-
70 mL) cold water

KitchenAid Pie Pastry

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
(15 mL) 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
between waxed paper. Fold pastry into quarters.
Ease into 8- or 9-inch (20- or 23-cm) 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 (230°C) 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
(230°C) 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 [20- or 23-cm]
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.
1 ⁄ -inch (3 mm) thickness
8
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