Kitchenaid Pie Pastry Dough Recipe 385

Steps:

• Put flour and salt into bowl. Attach bowl and flat beater. Turn to Stir Speed and mix about 15 seconds. Cut shortening and butter into pieces and add. Turn to Stir Speed and and mix 30 to 45 seconds, until particles are size of small peas. Continuing on Stir Speed, add water, a tablespoon at a time, until all particles are moistened and dough begins to hold together. Divide dough in half. Pat into smooth balls, flatten slightly and wrap in plastic wrap. Chill in refrigerator 15 minutes. Roll to 1/8 inch thickness between waxed paper. Fold pastry into quarters; ease into plate and unfold, pressing firmly against bottom and sides. Trim and crimp edges. Fill and bake as desired. Yield: Two 8 or 9-inch single crusts or one 8 or 9-inch double crust. For baked pastry shell: Prick sides and bottom with fork. Bake at 450 degrees for 8 to 10 minutes until light brown. Cool completely before filling.

Steps:

• Sift flour and salt into bowl.
• Cut shortening and butter into 4 to 5 pieces and drop into bowl.
• Attach bowl and flat beater.
• Turn to Stir Speed and cut shortening into flour until particles are size of small peas, about 30 seconds.
• Add water, a tablespoon at a time, until all particles are moistened.
• Use only enough water to make pastry form a ball.
• Watch dough closely as over mixing will result in a tough crust.
• Chill in refrigerator 15 minutes.
• Roll to 1/8-inch thickness between pieces of waxed paper.
• Fold pastry into quarters; ease into pie plate and unfold, pressing firmly against bottom and side.
• Trim and crimp edges.
• Fill and bake as desired.
• For Baked Pastry Shell: Prick sides and bottom with fork.
• Bake at 450F for 8 to 10 minutes until light brown.
• Cool completely before filling.
• HINT: I also chill the wax paper and rolling pin.

Steps:

• Sift flour and salt into bowl. Cut shortening and butter into 4 or 5 pieces and drop into bowl. Attach bowl and flat beater. Turn to Stir Speed and cut shortening into flour until particles are size of small peas, about 30 seconds. Add water, a tablespoon at a time, until all particles are moistened. Use only enough water to make pastry form a ball. Watch dough closely as over mixing will result in a tough crust. Chill in refrigerator 15 minutes. Roll to 1/8 inch thickness between waxed paper. Fold pastry into quarters; ease into plate and unfold, pressing firmly against bottom and sides. Trim and crimp edges. Fill and bake as desired. Yield: 2 8 or 9-inch single crusts or or one double crust. For baked pastry shell: Prick sides and bottom with fork. BAke at 450 F for 8 to 10 minutes until light brown. Cool completely before filling.