Pâte Brisée/Basic Pie Pastry - Waring CO1500 Instruction/Recipe Booklet

seconds. Add syrup, butter, vanilla, and cinnamon; process
until well mixed, about 45 seconds.
Place pecan halves in pie shell in a single layer; pour filling
over pecans to within
on rack and bake until crust is browned and filling is set,
about 1 hour and 15 minutes.
Calories 433 (51% from fat) • carb. 51g • pro. 4g • fat 25g
sat fat 9g • chol. 51mg • sod. 73mg • calc. 30mg • fiber 2g
Makes two 9–10 inch pastry crusts
2 cups unbleached, all-purpose flour
1 teaspoon salt
⁄ pound COLD unsalted butter
1
2
1 ⁄ cup ice water
2
Place flour and salt in a food processor work bowl fitted
with a metal blade. Process for 10 seconds. Place butter
in work bowl and pulse until the mixture resembles coarse
meal with the butter visible only in tiny pea-sized bits.
With the machine running, pour in water through feed
tube. If mixture feels dry and does not come together
when you press it together in your hand, add more ice
water, a tablespoon at a time until mixture comes together.
Carefully process only until a dough ball forms. Do not
overprocess!!
Remove dough from bowl, divide in half, form each half
into a disc and wrap in plastic to rest at least a half-hour
before rolling.
Variation: For sweet Pâte Brisée follow same recipe
except add 3 tablespoons of granulated sugar to thedry
ingredients in the work bowl.
⁄ " of top of crust. Place filled pie pan
1
8
Nutritional information per serving:
PÂTE BRISÉE (PIE PASTRY)
49