KitchenAid Pie Pastry

KitchenAid Pie Pastry
KitchenAid Pie Pastry

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

2

crusts

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

2

servings

Ingredients

  • 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 to 6

    tablespoons cold water

Directions

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 until shortening particles are size of small peas, 30 to 45 seconds. Continuing on Stir Speed, add water, 1 tablespoon at a time, mixing until ingredients 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 sheets of waxed paper. Fold pastry into quarters. Ease into 8- or 9-inch pie plate and unfold, pressing firmly against bottom and sides. 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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