Basic Flaky Pastry Dough

This recipe makes ample crust for a 9 to 11 inch (22 to 28cm) 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.

Preparation: 10 minutes, plus 30 minutes resting time.

For a one-crust pie:

8

tablespoons (120ml) unsalted butter,

1-1/2

cups (375ml) all-purpose flour

 

cut in 1/2-inch (1.25cm) pieces, well

 

chilled

1/4

teaspoon (1ml) salt

 

2

tablespoons (30ml) shortening

1/8

teaspoon (0.5ml) baking powder

 

(Crisco), cut in 1/2-inch (1.25cm)

 

 

 

pieces, well chilled

2 to 4 tablespoons (30-60ml) ice water

For a two-crust pie:

3cups (750ml) all-purpose flour

1/2 teaspoon (2ml) salt

1/4 teaspoon (1ml) baking powder

16tablespoons (240ml) unsalted butter, cut in 1/2-inch (1.25cm) pieces, well chilled

2tablespoons (30ml) shortening (Crisco), cut in 1/2-inch (1.25cm) pieces, well chilled

5 to 8 tablespoons (75 to 120ml) 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 maxi- mum 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 (5ml) (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 disc about 6 inches (15cm) in diameter (two discs for the two-crust recipe). Wrap in plastic wrap and refrigerate for 1 hour before continuing to allow the glutens 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 prebake the pastry (bake blind) for a single-crust filled pie or tart, roll out pastry 1/8 inch (3mm) 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 (205˚C). Line pie pan with a sheet of aluminum foil or parchment paper and fill with pie weights, dry rice or beans. Bake for 15 minutes.

Nutritional analysis based on 12 servings per pie: 1 crust pie

Calories 138 (65% from fat) • pro. 1g • carbo. 11g • fat 10g

sat fat 1g • chol 20mg • sod. 48mg • fiber 0g

Nutritional analysis based on 12 servings per pie: 2 crust pie

Calories 277 (65% from fat) • pro 3g • carbo 22g • fat 20g

sat. fat 1g • chol. 40mg • sod. 104mg • fiber 0g

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Cuisinart DLC-2011C Basic Flaky Pastry Dough, Cups 375ml all-purpose flour, Teaspoon 1ml salt Tablespoons 30ml shortening
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DLC-2011C specifications

The Cuisinart DLC-2011C is a premium food processor that has earned its reputation for versatility and performance in the kitchen. Designed to simplify food preparation, this powerful appliance comes equipped with a robust motor and a range of features that make it an essential tool for both novice cooks and experienced chefs.

One of the standout characteristics of the DLC-2011C is its 11-cup capacity bowl, allowing for large batches of food to be processed at once. Whether you’re chopping, slicing, or pureeing, the spacious bowl provides ample room. The bowl is constructed from durable BPA-free plastic, ensuring longevity while maintaining food safety standards.

This food processor comes with multiple stainless steel blades and discs, which are engineered to deliver precision and efficiency. The stainless steel chopping/mixing blade is ideal for a variety of tasks, from mixing dough to grinding meats, while the slicing disc allows users to create uniform slices of fruits and vegetables. The reversible shredding disc also contributes to versatility, giving the ability to shred cheese, carrots, and more with ease.

Incorporating Cuisinart's patented technology, the DLC-2011C features a bowl and lid design that ensures a tight seal, minimizing spills and messes. The safety-locking system prevents the processor from operating unless the bowl and lid are securely in place, ensuring safe use at all times.

Control is a key aspect of the Cuisinart DLC-2011C. With a simple yet effective interface, users can easily switch between on, off, and pulse functions. The pulse feature enables short bursts of processing, providing greater control over food consistency, especially for delicate tasks like chopping herbs or nuts.

Maintenance and cleaning are also user-friendly, as the removable parts are dishwasher-safe, making cleanup hassle-free after preparing meals.

In summary, the Cuisinart DLC-2011C stands out in the realm of food processors due to its well-designed features, efficient technology, and practical characteristics. It not only saves time in food preparation but also enhances the overall cooking experience, making it a valuable addition to any kitchen. With its robust performance and high-quality construction, it promises reliability that meets the demands of today’s culinary enthusiasts.
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