Basic Flaky Pastry Dough

This recipe makes ample crust for a 9 to 11-inch regular or deep-dish pie or tart.

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.

For a single crust pie or tart:

For a double crust pie:

1-1/2

cups all-purpose flour

3

cups all-purpose flour

1/4

teaspoon salt

1/2

teaspoon salt

1/8

teaspoon baking powder

1/4

teaspoon baking powder

8

tablespoons unsalted butter, cut in

16

tablespoons unsalted butter, cut in

 

1/2-inch pieces, well chilled

 

1/2-inch pieces, well chilled

2

tablespoons vegetable shortening

2

tablespoons vegetable shortening, cut

 

(Crisco), cut in 1/2-inch pieces, well

 

in 1/2-inch pieces, well chilled

 

chilled

5 to 8

tablespoons ice water

2 to 4

tablespoons ice water

 

 

Insert the metal blade. Process the flour, salt and baking powder to sift, 10 seconds. Add the well-chilled butter and shortening. Use short rapid 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. Sprinkle on 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. 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 disc about 6 inches in diameter (two discs for the two-crust recipe). Wrap in plastic wrap and refrigerate for 1 hour before continuing to allow the gluten in the flour to rest. 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.

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 400° F. Line with a sheet of aluminum foil or parchment paper and fill with pie weights, dry rice or beans. Bake for 15 minutes.

Preparation: 5 – 10 minutes, plus 30 minutes to rest

Nutritional analysis per serving (single crust-double for 2 crusts):

Calories 143 (62% from fat) • carb. 12g • pro. 2g • fat 10g

sat. fat 5g • chol. 21mg • sod. 55mg • fiber 0g

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Cuisinart DLC-2007N manual Basic Flaky Pastry Dough, Inch pieces, well chilled, 1/2-inch pieces, well chilled
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DLC-2007N specifications

The Cuisinart DLC-2007N is a powerful food processor that stands out in the kitchen appliance market, designed to make food preparation easier and faster. With a 7-cup capacity, it is ideal for both small tasks and larger meals, accommodating the needs of families and individuals alike. One of the primary features of the DLC-2007N is its durable and efficient motor, boasting a robust 600-watt power output. This allows it to tackle tough ingredients with ease, whether chopping vegetables, kneading dough, or pureeing soups.

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The construction of the DLC-2007N emphasizes ease of use and safety. It features a simple control panel with an on/off switch and a pulse function for added control over processing. The unit is designed with a safety lock mechanism that ensures the processor will not operate unless the lid is securely in place, which is a crucial feature for preventing accidents in the kitchen.

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In summary, the Cuisinart DLC-2007N is a robust, efficient, and versatile kitchen appliance that simplifies food preparation. Its powerful motor, assortment of blades, user-friendly features, and compact design make it an excellent choice for anyone looking to elevate their culinary skills or streamline their cooking processes.
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