Babycakes PM-44 Instruction Manual page 8

Buttery Pastry Crusts
Ingredients:
• ¾ cup all-purpose flour
• 1 tablespoon sugar
• Pinch of salt
• ¼ cup unsalted butter, cut into 1 tablespoon pieces
• 2 to 3 tablespoons ice water
Directions for Preparing Crust:
1. Combine flour, sugar and salt in a small bowl.
2. Using a pastry cutter or two knives, cut in butter until mixture resembles coarse even
crumbs.
3. Using a fork, stir in 2 tablespoons of water. Add additional water as needed, about
1 teaspoon at a time, until mixture forms a dough.
4. Wrap the dough in plastic wrap and refrigerate for 1 hour, up to a maximum of 24
hours.
Directions for Baking Crust:
1. Roll dough on a slightly floured surface until very thin. Cut into circles using the
large side of the Crust Cutting Tool.
2. Place 1 crust circle into each of the reservoirs of the pie maker. Use the Crust
Forming Tool to form the crust to the reservoir. Be careful not to stretch or tear the
crusts. Prick the crusts evenly all over.
3. Plug in the appliance, latch the lid and bake 8 to 10 minutes or until golden brown.
4. Open the lid and carefully remove baked pie crusts. Repeat with remaining pastry
crust.
5. Use crust cups or a pre-made crust for pie recipes.
8
RECIPES
Makes 4 to 5 crust cups
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