www.CookingWhiz.com
www.CookingWhiz.com
 
Food and Health
Beverage Guide
Recipe Search
Sugar-free & Low-Fat
Cookbooks
Cooking Terms
Cooking Facts
Food News
Herbs and Spice Glossary
History of Cooking
Organic Food
Vegetarian
Pet Recipes
World Hunger
Recipe Search





Share |

KITCHENAID PIE PASTRY

Category:    Pies, Desserts
Yield:2 servings
 
  2 1/4 c  Flour, all-purpose                  2 tb Butter or margarine, chilled
    3/4 c  Shortening, well chilled            5 tb Or 6 water, well chilled
 
  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..
  Yield: Two 8 or 9-inch single crust or one 8 or 9-inch double crust..
  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. KITCHENAID COOK BOOK - jean hores
 

Send to a Friend
Print

And enter a keyword or phrase to search over 50,000 recipes:

ENTER KEYWORD

 



Food and Health | Beverage Guide | Recipe Search | Sugar-free & Low-Fat | Cookbooks | Cooking Terms | Cooking Facts | Food News
Herbs and Spice Glossary | History of Cooking | Organic Food | Vegetarian | Pet Recipes | World Hunger | Partners | Site map

 

 
Cooking Home | Recipes | Privacy Policy | Unsubcribe | Contact  
 Graphic Design © CookingWhiz.com