Cuisinart DLC-8S manual S T R Y, Basic Pastry, This is the basic dough for pies, tarts and quiches

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P A S T R Y

39

Basic Pastry

This is the basic dough for pies, tarts and quiches.

INGREDIENTS

2-2/3 cups all-purpose flour

2sticks very cold unsalted butter, cut into 1-inch pieces

1teaspoon salt

1/2 cup ice water

Use metal blade to process flour, butter and salt until mixture is like coarse meal, about 8 seconds. Add ice water and pulse until dough begins to clump together. Do not let it form a ball. Divide dough into three equal parts and put each in a plastic food storage bag. Work through bag to press dough together into a ball, then flatten into a disc. Refrigerate dough for at least 1 hour.

Roll each disk of dough on lightly floured surface into a circle about 1/8 inch thick. Press into place in pie pan. Use kitchen shears to trim dough, leaving 1-inch overlap beyond pan. Fold overlap under and pinch crust to form decorative edge. Prick bottom and sides with fork and refrigerate crust for 30 minutes, or until firm.

Preheat oven to 400°F. 15 minutes before baking.

Line pie shell with parchment paper and fill it with uncooked beans or rice. Bake for 12 minutes. Remove paper, beans or rice. Prick shell again and bake it 6 minutes longer, or until it is lightly browned. Remove shell from pan and let cool on wire rack.

Yield 3 9-inch pie shells.

Fruit Tart Variation:

Use a 9-inch tart pan instead of a pie pan. Bake shell according to above directions. When cooked shell is thoroughly cool, fill with about 1 cup of pastry cream (see recipe on page 38.) Arrange sliced, fresh fruit (kiwi, peaches, raspberries, etc.) decoratively on top.

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Contents Pro Custom 11 Food Processor Getting Ready CleaningOperation Make sure motor hasWith Metal Blade N T E N T SPick UP Color Film Here E P a R T SWork bowl Cover with a large feed tube Machine includesCompact cover with cap for chopping/baking Plastic dough bladePick UP 4 Color Photos From Film A C T I C I N G W I T H F O O DM O V I N G P R O C E S S E D F O O D To chop raw fruits and vegetables To chop hard food like garlic, hard cheese Make sure the small cap is in place before usingTo chop parsley and other fresh herbs To disassemble Compact CoverTo purée meat, poultry, fish and seafood To chop meat, poultry, fish and seafoodTo make peanut butter and other nut butters To chop nutsTo beat egg whites To make mayonnaiseTo make pastry To whip creamThis describes the general To make cake mixMachine capacity Using the right bladeMeasuring the flour Proofing the yeastAdding liquids SecondsKneading bread dough RisingBlade rises in work bowl Dough doesn’t clean inside of work bowlR K N E a D I N G Y E a S T T H E D O U G H B L a D E Baked bread too heavy Motor stopsDough doesn’t rise Large fruits like pineapple and cantaloupe If the fruit or vegetable doesn’t fit You can load the feed tube A C T I C I N G S L I C I N G a N D S H R E D D I N GM O V I N G S L I C E D O R R E D D E D F O O D Small amounts of food I C I N G a N D S H R E D D I N G T E C H N I Q U E SSmall, round fruits and vegetables French-cut green beans Frankfurters, salami and other sausages I C I N G M E a T a N D P O U L T R YFirm Cheeses like Swiss and Cheddar I C I N G a N D S H R E D D I N G E E S EChill Is running D I T I O N a L I N F O R M a T I O NCarrot, or similar food falls over in feed tube If necessary, use a brush Always insert metal blade Capacity C I P E SBlue Cheese and Pecan Spread P E T I Z E R SGuacamole Ounces Cheddar cheese, cut into 1-inch pieces Cheese CoinsLeek and Potato Soup/Vichyssoise U P SChunky Gazpacho Spilt Pea Soup Lentil SoupChili A T S a N D F I S HMeatloaf Use metal blade to finely chop garlic and ginger Pounds boneless/skinless chicken breastsCut vertically into 3 slabs Crab Cakes Potatoes au Gratin G E T a B L E SMashed Potatoes Sliced Tomatoes on Shredded Lettuce Shredded Carrots and ZucchiniCreamy Cole Slaw L a D SSeconds to combine. Remove metal blade Shredded Carrot SaladPesto U C E SNo-Cook Cranberry-Orange Relish Mexican SalsaChocolate Sauce Classic Mayonnaise with Cooked EggsPastry Cream Basic Pastry S T R YThis is the basic dough for pies, tarts and quiches Fruit Tart VariationCoffee Cake Corn BreadFilling Cup light brown sugar Cup pecansWe used unbleached all-purpose flour and had great results White BreadPackage dry yeast Cup warm water Tablespoon sugar Basic Pizza DoughApple Pie S S E R T SFudgy Brownies Tomato Pizza Sauce Pizza in a HurryCarrot Cake Chocolate Chip Oatmeal CookiesPear Frozen Yogurt Cream Cheese FrostingAs necessary Banana-Apple SherbetOr owners R R a N T YPertinent to the product’s return Us atIB-4274A