In the realm of baking, a delectable pie adorned with a flaky, golden-brown crust is an irresistible treat. Whether you're a seasoned baker or just starting your culinary journey, achieving pie perfection can be a daunting task. Fortunately, the KitchenAid stand mixer, with its unwavering power and versatility, can transform the art of making pie pastry into a seamless and enjoyable experience. Embark on a culinary adventure as we delve into the secrets of crafting the ultimate KitchenAid pie pastry, a symphony of flavors and textures that will elevate your pies to new heights of culinary excellence.
Here are our top 2 tried and tested recipes!
KITCHENAID PIE PASTRY
Make and share this Kitchenaid Pie Pastry recipe from Food.com.
Provided by Julesong
Categories Pie
Time 30m
Yield 2 crusts, 2 serving(s)
Number Of Ingredients 5
Steps:
- Sift flour and salt into bowl.
- Cut shortening and butter into 4 to 5 pieces and drop into bowl.
- Attach bowl and flat beater.
- Turn to Stir Speed and cut shortening into flour until particles are size of small peas, about 30 seconds.
- Add water, a tablespoon at a time, until all particles are moistened.
- Use only enough water to make pastry form a ball.
- Watch dough closely as over mixing will result in a tough crust.
- Chill in refrigerator 15 minutes.
- Roll to 1/8-inch thickness between pieces of waxed paper.
- Fold pastry into quarters; ease into pie plate and unfold, pressing firmly against bottom and side.
- Trim and crimp edges.
- Fill and bake as desired.
- For Baked Pastry Shell: Prick sides and bottom with fork.
- Bake at 450F for 8 to 10 minutes until light brown.
- Cool completely before filling.
- HINT: I also chill the wax paper and rolling pin.
KITCHENAID PIE PASTRY DOUGH RECIPE - (3.8/5)
Provided by GratefulSea
Number Of Ingredients 5
Steps:
- Put flour and salt into bowl. Attach bowl and flat beater. Turn to Stir Speed and mix about 15 seconds. Cut shortening and butter into pieces and add. Turn to Stir Speed and and mix 30 to 45 seconds, until particles are size of small peas. Continuing on Stir Speed, add water, a tablespoon at a time, until all particles are moistened and dough begins to hold together. Divide dough in half. Pat into smooth balls, flatten slightly and wrap in plastic wrap. Chill in refrigerator 15 minutes. Roll to 1/8 inch thickness between waxed paper. Fold pastry into quarters; ease into plate and unfold, pressing firmly against bottom and sides. Trim and crimp edges. Fill and bake as desired. Yield: Two 8 or 9-inch single crusts or one 8 or 9-inch double crust. For baked pastry shell: Prick sides and bottom with fork. Bake at 450 degrees for 8 to 10 minutes until light brown. Cool completely before filling.
Tips:
- Use chilled ingredients: This will help prevent the pastry from becoming too greasy and tough.
- Work quickly: The more you handle the pastry, the warmer it will become and the more difficult it will be to work with.
- Don't overmix the dough: Overmixing will develop the gluten in the flour and make the pastry tough.
- Chill the dough before rolling it out: This will help the pastry to hold its shape and prevent it from shrinking in the oven.
- Use a light touch when rolling out the dough: Rolling the dough too hard will make it tough.
- Bake the pastry at a high temperature: This will help the pastry to rise and become flaky.
Conclusion:
With a little practice, you'll be able to make perfect pie pastry every time. Just remember to use chilled ingredients, work quickly, don't overmix the dough, and chill the dough before rolling it out. Follow these tips and you'll be able to create delicious and flaky pie crusts that will impress your family and friends.
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