Pies And Desserts; Kitchenaid Pie Pastry - KitchenAid 6397dZw608 Instructions And Recipes Manual

2 ⁄ cups
1
4
all-purpose flour
⁄ teaspoon salt
3
4
⁄ cup shortening,
1
2
well chilled
2 tablespoons butter
or margarine,
well chilled
5-6 tablespoons
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
5 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,  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
5 minutes.
Roll one half of dough to
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 0 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 0 to
2 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 34 cal, 2 g pro,
3 g carb, 8 g fat, 0 mg chol, 8 mg sod.
Per serving (two crusts): About 267 cal, 4 g pro,
27 g carb, 6 g fat, 0 mg chol, 236 mg sod.
⁄ -inch thickness between

8
43