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KitchenAid Pie Pastry
2
1
⁄4 cups
all-purpose flour
3
⁄4 teaspoon salt
1
⁄2 cup shortening,
well chilled
2 tablespoons butter
or margarine,
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
1
⁄8-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.
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