Basic Flaky Pastry Dough - Cuisinart 12-Cup Elite Collection FP-12N Serie Manual Del Usuario

- :
for a one crust pie
1½
cups unbleached
-
all purpose flour
¼
teaspoon kosher salt
¹⁄
teaspoon baking powder
8
1 (
8
stick tablespoons
unsalted butter
½-
cut into
2
tablespoons vegetable
shortening
-
non hydrogenated
and cut into
2 4
to tablespoons ice water
- :
for a two crust pie
3
cups unbleached
-
all purpose flour
½
teaspoon kosher salt
¼
teaspoon baking powder
2 (½
sticks pound
,
butter cold and cut into
½-
inch cubes
¼
cup vegetable shortening
(
preferably non
hydrogenated
½-
into inch cubes
5 8
to tablespoons ice water
BASICS
34

BASIC FLAKY PASTRY DOUGH

This recipe makes ample crust for a
9- to 11-inch regular or deep-dish pie or tart .
resting time
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
powder and process for 10 seconds to sift. Add the well-chilled
,
butter and shortening. Use short quick 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 flour and butter mixture, then pulse
)
5 or 6 times. The dough will be crumbly, but should begin to
,
cold and
hold together when a small amount is picked up and pressed
inch cubes
together. Add more water, a teaspoon (two for the two-crust
recipe) at a time, with 2 to 3 quick pulses after each addition,
(
preferably
adding just enough water for the dough to hold together easily
),
cold
when pressed into a ball. Do not allow the dough to form a ball
½-
inch cubes
in the processor! Add the liquid sparingly so that the dough is
not sticky. Do not overprocess or the pastry will be tough, not
tender and flaky.
Turn the dough out onto a lightly floured surface. Press
,
together into a ball, then flatten 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. 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
)
unsalted
for an hour before using. Use as directed in recipe.
To bake the pastry blind for a single-crust filled pie or tart, roll
out pastry
-
Prick bottom all over with a fork. Chill for 30 minutes. Preheat
),
cold and cut 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 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.
Nutritional information based on 12 servings per pie: 1-crust pie
Calories 138 (65% from fat) | pro. 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) | pro 3g | carb 22g | fat 20g |
sat. fat 1g | chol. 40mg | sod. 104mg | calc. 2mg | fiber 0g
Approximate preparation time: 10 minutes, plus 30 minutes
Food Processor. Add the flour, salt and baking
®
⁄
1
-inch thick and fit into pan; crimp and seal edges.
8