Kitchenaid Pie Pastry

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photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
5
Yields:
2 crusts
Serves:
2
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ingredients

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directions

  • 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.

Questions & Replies

  1. Would itbe possible to use Robin Hood Gluten Free flour
     
  2. Can I use butter instead
     
  3. The easiest pastry recipe I ever made was in my Kitchen Aid mixer. It called for flour, butter, salt, ice water, and SHORTENING! Mix the butter & shortening. Chuck in the flour & salt, & mix just a little. Scoop out the mess in the mixing bowl, and chill or freeze it. the It looked like a gloopy mess when it was mixed, which couldn't possibly turn into roll-able pastry. It was magnificent: you could roll it out over and over again. It kept, frozen, beautifully. When cooked, it turned out flaky, tender, tasty. It was the only no-fail pastry recipe I ever met that lived up to its name. I was always a bit ashamed of compliments about it, because I knew what a fraud I was. My mum made pastry with a gifted touch, working the shortening into the flower with a pastry-maker's touch (cool fingers, gentle, delicate rubbing of flour & shortening together to form a crumbly mass - a true art!) So, finally! Here's my problem: Hydrogenating shortening has been banned. This has changed the texture of shortening so that it can't work with the Kitchen Aid pastry any longer. Making a pie using the "healthier" Crisco produces a puddle of pastry. So, HELP!!! Does anybody know of a fat that can be used that is still hydrogenated, or that will work, even if it's not hydrogenated?
     
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Reviews

  1. Made this with my new mixer for a birthday pie. I just made the crust and it worked pretty well. I'd never chilled so much. I loved the ease of doing this with my new KA vs by hand. Question: my pie is baking and I tasted a bit of raw crust and it tastes salty. Could the salt quantity be too high?
     
  2. really easy and tasty pie crust recipe, unfortunate that i can't find it on kitchenaid's own website. i especially like that the crust was thin so it didn't overpower the filling.
     
  3. I had a little trouble rolling out my pastry with the wax paper. Also no where in the ingredients does it state how much salt you should use so I just used 1 tsp. Thank you!
     
  4. Great recipe and suggestions. This turns out better for me than the Barefoot Contessa's Perfect Pie Crust
     
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<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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