KitchenAid KSM150PS Manual página 83

KITCHENAID PIE PASTRY
YI EL D: 8 SERV I N GS ( T WO 8 - O R 9 -I N CH CR U STS)
1
2 ⁄ cups all-purpose flour
4
3
⁄ teaspoon salt
4
1
⁄ cup shortening, well chilled
2
Place flour and salt in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir
Speed and mix about 15 seconds. Cut shortening and butter into pieces and add
to flour mixture. Turn to Stir Speed and mix until shortening particles are size of small
peas, 30 to 45 seconds.
Continuing on Stir Speed, add water, 1 tablespoon at a time, mixing until
ingredients are moistened and dough begins to hold together. Divide dough in half.
Pat each half into a smooth ball and flatten slightly. Wrap in plastic wrap. Chill in
refrigerator 15 minutes.
Roll one half of dough to
pastry into quarters. Ease into 8- or 9-inch pie plate and unfold, pressing firmly
against bottom and sides.
For One-Crust Pie:
Fold edge under. Crimp as desired. Add desired pie filling.
Bake as directed.
For Two-Crust Pie: Trim pastry even with edge of pie plate. Using second half of
dough, roll out another pastry crust. Add desired pie filling. Top with second pastry
crust. Seal edge. Crimp as desired. Cut slits for steam to escape. Bake as directed.
For Baked Pastry Shell:
bottom with fork. Bake at 450°F for 8 to 10 minutes, or until lightly browned.
Cool completely on wire rack and fill.
Alternate Method for Baked Pastry Shell:
Line shell with foil. Fill with pie weights or dried beans. Bake at 450°F for
10 to 12 minutes, or until edges are lightly browned. Remove pie weights and foil.
Cool completely on wire rack and fill.
PER SERVING (ONE CRUST):
0 MG CHOL, 118 MG SOD
PER SERVING (TWO CRUSTS):
0 MG CHOL, 236 MG SOD
PIES AND DESSERTS
80
1 ⁄ -inch thickness between sheets of waxed paper. Fold
8
Fold edge under. Crimp as desired. Prick sides and
Fold edge under. Crimp as desired.
ABOUT 134 CAL, 2 G PRO, 13 G CARB, 8 G FAT,
ABOUT 267 CAL, 4 G PRO, 27 G CARB, 16 G FAT,
2 tablespoons butter or
margarine, well chilled
5 to 6 tablespoons cold water