Monday, February 20, 2012

Pie Crust with Kitchenaid Mixer

All Butter Crust for Sweet and Savory Pies

  • 2 1/2 cups all-purpose flour, plus extra for rolling
  • 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 to 8 Tbsp very cold water

  1. Sift flour and salt into bowl.
  2. Cut shortening and butter into 4 to 5 pieces and drop into bowl.
  3. Attach bowl and flat beater.
  4. Turn to Stir Speed and cut shortening into flour until particles are size of small peas, about 30 seconds.
  5. Add water, a tablespoon at a time, until all particles are moistened.
  6. Use only enough water to make pastry form a ball.
  7. Watch dough closely as over mixing will result in a tough crust.
  8. Chill in refrigerator 15 minutes.
  9. Roll to 1/8-inch thickness between pieces of waxed paper.
  10. Fold pastry into quarters; ease into pie plate and unfold, pressing firmly against bottom and side.
  11. Trim and crimp edges.
  12. Fill and bake as desired.
  13. For Baked Pastry Shell: 
    1. Prick sides and bottom with fork.
    2. Bake at 450F for 8 to 10 minutes until light brown.
    3. Cool completely before filling.

Egg Wash

A lovely coating for a pie can be achieved with a simple egg wash.
  • 1 Tbsp heavy cream, half and half, or milk
  • 1 large egg yolk
Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.

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