Cuisinart DLC-2009CHB - Manual (Page 68)

68
Double Chocolate Variation:
Before making the cheesecake, chop 5 ounces of good quality bittersweet or semisweet
chocolate that has been broken up using the metal blade and pulse 20 to 30 times until
roughly chopped and the chunks are not bigger than ½ inch. Melt 3 ounces in a double
boiler set over barely simmering water.
Prepare the cheesecake batter, and pour 11⁄3 cups into a bowl. Add the melted chocolate
to the batter and process just to incorporate. Pour into the prepared pan and freeze until
just fi rm, 2 to 3 hours. Stir the remaining chocolate chunks into the reserved batter. Pour
over the frozen chocolate layer. Bake as instructed, but increase the baking time to 75
minutes.
Basic Flaky Pastry Dough
This recipe makes ample crust for a 9- to 11-inch regular or deep-dish pie or tart.
Leftover pastry may be rolled out and cut into shapes to garnish the pie, or brushed with
milk, sprinkled with sugar or cinnamon and sugar, and baked until lightly browned.
For a one-crust pie:
1½ cups unbleached, all-purpose fl our
¼ teaspoon table salt
¹⁄
8
teaspoon baking powder
8 tablespoons unsalted butter, cut into ½-inch pieces, well chilled
2 tablespoons shortening (Crisco), cut into ½-inch pieces, well chilled
2 to 4 tablespoons ice water
For a two-crust pie:
3 cups unbleached, all-purpose fl our
½ teaspoon table salt
¼ teaspoon baking powder
16 tablespoons unsalted butter, cut into ½-inch pieces, well chilled
2 tablespoons shortening (Crisco), cut into ½-inch pieces, well chilled
5 to 8 tablespoons ice water
Insert the metal blade. Process the fl our, salt and baking powder to sift, 10 seconds. Add
the well-chilled butter and shortening. Use short rapid pulses until the mixture resembles
coarse cornmeal and no pieces of butter larger than a pea remain visible, 15 to 20 pulses.
Sprinkle half the maximum ice water on the fl our and butter mixture, then pulse 5 or 6
times. The dough will be crumbly, but should begin to hold together when a small amount
is picked up and pressed together. Sprinkle on more water, a teaspoon (two for the two-
crust recipe) at a time, with 2 to 3 quick pulses after each addition, adding just enough
water for the dough to hold together easily when pressed into a ball. Add the liquid
sparingly so that the dough is not sticky. Do not overprocess or the pastry will be tough,
not tender and fl aky.
Turn the dough out onto a lightly fl oured surface. Press together into a ball, then fl atten
into a disk about 6 inches in diameter (two disks for the two-crust recipe). Wrap in plastic
wrap and refrigerate for 1 hour before continuing to allow the glutens in the fl our to rest.
The dough will keep refrigerated for up to 3 days, or may be frozen (double-wrapped) for
up to a month, thaw at room temperature for an hour before using.
*To bake the pastry blind for a single-crust fi lled pie or tart, roll out pastry 1⁄
8
-inch thick to