Cuisinart FP-12DC manual Basic Flaky Pastry Dough

Basic Flaky Pastry Dough

This recipe makes ample crust for a

9- to 11-inch regular or deep-dish pie or tart..

For a one-crust pie:

1½ cups unbleached, all-purpose flour

¼teaspoon table salt

¹∕8 teaspoon baking powder

8tablespoons (¼ pound; 1 stick) unsalted butter,

cold and cut into ½-inch cubes

2tablespoons vegetable shortening (preferably non-hydrogenated),cold and cut into ½-inch cubes

2 to 4 tablespoons ice water

For a two-crust pie:

3cups unbleached, all-purpose flour

½teaspoon table salt

¼teaspoon baking powder

16tablespoons (½ pound;

2 sticks) unsalted butter, cold and cut into ½-inch cubes

4tablespoons vegetable shortening (preferably non-hydrogenated),cold and cut into ½-inch cubes

5to 8 tablespoons ice water

Approximate preparation time: 10 minutes, plus 30 minutes resting time

Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the flour, salt and baking powder and process for 10 seconds to sift. Add the well-chilled butter and shortening. Use short quick pulses until the mixture resembles coarse corn meal 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 hold together when a small amount is picked up and pressed together. Add more water, a teaspoon (two for the two-crust recipe) at a time, with 2 to 3 quick pulses after each addition, adding just enough water for the dough to hold together easily when pressed into a ball. Do not allow the dough to form a ball 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 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 ¹⁄8-inch thick to fit pan; crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes. Preheat 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

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