Savory Electric Mixer Pie Crust Recipes

Steps:

• In an electric mixer bowl, add all of the ingredients except the water.
• Mix until butter is broken down into the size of peas.
• Slowly add the water while the mixer is running. It should form a ball when ready after adding 1/3 cup water. If not, slowly add more water (1 Tbsp at a time) until it does.
• This dough freezes very well. For sweet pies, you can omit the cheese and it still works very well.

Steps:

• In your mixing bowl of your electric mixer, combine the flour, cheese and salt. Mix briefly to combine (or use a whisk).
• Add the butter and oil, then mix until the mixture is about the size of peas. You can also use a pastry blender for this task).
• Slowly add in the water and mix until the dough just starts coming together. Too much water will make the crust tough. When you squeeze the dough together with your hands it should stick together in a ball.
• Separate the dough into 2 mounds and press into flat disks. You can mold the edges with your fingers until they are fairly smooth. Let them rest on the counter for at least 10 minutes for the flour to absorb all the moisture.
• Roll the dough out to a size just large enough to fill your pie pan and come over the edge a little. If the dough tears, just mend it like you would play dough, it will be fine. Set the dough into the pie pan gently without stretching the dough, and press into shape.
• Roll out the second disk to a size that will cover the top of the pie.
• Add your filling and cover with the dough. Pinch the two dough layers together with your fingers and flute the edges if you want it to look fancy.
• Here is a step by step tutorial on pie crusts that you may find helpful if you are new to this craft:.
• http://allrecipes.com//HowTo/making-a-pie-crust-step-by-step/Detail.aspx.
• Bake the pie according to your recipes instructions and enjoy!

Steps:

• Cut the butter into 1/2-inch cubes. Dump the flour, sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if mixing the dough by hand). Mix for a second or two to blend the dry ingredients. Add the butter and then, running the mixer on low (or by hand with two knives or a pastry cutter), work the mixture until it's crumbly and the largest pieces of butter are no bigger than a pea (about 1/4 inch).
• As the mixer turns on low sprinkle in cold water a tablespoon at a time. Try to sprinkle it evenly over the flour and butter. Continue mixing the dough as you slowly add water. The secret is to add just enough water until it just pulls together as a shaggy mass. If you add too much water it will cause the pastry to shrink into the pie pan and it won't look very pretty.
• To roll out the dough for a double-crust pie -- Cut the dough in half and pat each piece into a thick flattened ball (see Shape and roll the dough). Lightly flour your work surface and tap one of the dough balls down with four or five taps of the rolling pan. Begin rolling from the center of your dough outward. Stop the pressure 1/4 inch from the edge of the dough. Lift the dough and turn by a quarter and repeat the rolling until the dough is at least 12 inches in diameter. Be sure to re-flour the work surface if your dough is sticking.
• Using a pot lid or a circle of cardboard as a template, trim the dough to form a 12-inch round (this should give you a 11/2-inch margin all around your 9-inch pie pan). Fold the dough in half, slide the outspread fingers of both hands under the dough, and gently lift it and transfer it to the pie pan. Unfold and ease the dough round into the bottom of the pie pan without stretching it.
• Roll out the other dough ball and cut a second 12-inch round to be used as the top crust.
• The next secret is to freeze the completed shell completely before baking. This step also helps to minimize that shrinking pie shell effect.
• Bake as directed for your pie recipe if using for a two crust pie.
• If baking a pie shell for a premade pie filling:.
• Preheat your oven to 350°F When the pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper, or aluminum foil. Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights.
• Bake with weights for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden.
• Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.

Steps:

• Place the flour, salt, and pepper in the bowl of a food processor, and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to form a ball.
• Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight.