Cuisinart Elite DLC-XPN - Manual (Page 72)

15
BASICS
F
OR A ONE
-
CRUST PIE
:
1½ CUPS UNBLEACHED ,
ALL
-
PURPOSE FLOUR
¼ TEASPOON TABLE SALT
¹∕ 8 TEASPOON BAKING POWDER
8
TABLESPOONS
(¼
POUND
;
1
STICK
)
UNSALTED BUTTER
,
COLD AND CUT INTO
½- INCH CUBES
2
TABLESPOONS VEGETABLE
SHORTENING
(
PREFERABLY
NON - HYDROGENATED ), COLD
AND CUT INTO ½- INCH CUBES
2
TO
4
TABLESPOONS ICE WATER
F OR A TWO - CRUST PIE :
3
CUPS UNBLEACHED
,
ALL - PURPOSE FLOUR
½
TEASPOON TABLE SALT
¼
TEASPOON BAKING POWDER
16
TABLESPOONS
(½
POUND
;
2
STICKS
)
UNSALTED BUTTER
,
COLD AND CUT INTO
½-
INCH
CUBES
4
TABLESPOONS VEGETABLE
SHORTENING
(
PREFERABLY
NON
-
HYDROGENATED
),
COLD
AND CUT INTO
½-
INCH CUBES
5
TO
8
TABLESPOONS ICE WATER
Approximate pr eparation time: 10 minutes, plus 30 minutes
resting time
Insert the large metal chopping blade into the lar ge work bowl
of the Cuisinart
®
Food Processor . Add the flour, salt and baking
powder and process for 10 seconds to sift. Add the well-chilled
butter and shortening. Use short quick pulses until the mixture
resembles coarse cor n meal and no pieces of butter larger than
a pea remain visible, 15 to 20 pulses. Sprinkle half the
maximum ice water on the flour 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. Add mor e 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. Do not allow the dough to for m a ball
in the processor! Add the liquid sparingly so that the dough is
not sticky. Do not overpr ocess or the pastry will be tough, not
tender and flaky.
Tur n the dough out onto a lightly flour ed surface. Press
together into a ball, then flatten into a disk about 6 inches in
diameter (two disks for the two-crust recipe). W rap in plastic
wrap and refrigerate for 1 hour befor e continuing. The dough
will keep refrigerated for up to 3 days, or may be fr ozen
(double wrapped) for up to a month; thaw at room temperatur e
for an hour before using. Use as dir ected in recipe.
T o bake the pastry blind for a single-crust filled pie or tart, r oll
out pastry ¹⁄
8
-inch thick to fit pan; crimp and seal edges. Prick
bottom all over with a fork. Chill for 30 minutes. Preheat the
oven to 400º F . Cover the shell with a sheet of aluminum foil or
parchment paper and weigh down with pie weights, dry rice or
dried beans. Bake for 15 minutes.
TIP: Leftover pastry may be r olled out and cut into shapes to
garnish the pie, or brushed with milk, sprinkled with sugar or
cinnamon and sugar, and baked until lightly br owned.
Nutritional information based on 12 servings per pie: 1-crust pie
Calories 138 (65% from fat) | pr o. 1g | carb. 11g | fat 10g |
sat. fat 1g | chol. 20mg | sod. 48mg | calc. 2mg | fiber 0g
Nutritional information based on 12 servings per pie: 2-crust pie
Calories 277 (65% from fat) | pr o 3g | carb 22g | fat 20g |
sat. fat 1g | chol. 40mg | sod. 104mg | calc. 2mg | fiber 0g
This recipe makes ample crust for a
9- to 11-inch regular or deep-dish pie or tart.
BASIC FLAKY PASTR Y DOUGH