KITCHENAID PIE CRUST

KITCHENAID PIE CRUST image

Categories Dessert

Yield 2 pie crusts

Number Of Ingredients 5

2 1/4 cups all-purpose flour
3/4 tsp salt
1/2 cup shortening, well chilled
2 tablespoons butter, well chilled
5 - 6 tablespoons cold water

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.