Kitchenaid Pie Pastry Recipe

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If making pie crust ahead of time, you can store it in the fridge for up to 5 days or freeze it for a few months or more. Add the sugar and egg yolk and process on speed 1 until pastry forms a ball.


Apple Pear Pie ) I tried the crust recipe that is in the

Gradually add ice water, tossing with a fork until dough holds together when pressed.

Kitchenaid pie pastry recipe. The mixture should have some pieces of fat the size of peas and lentils. Roll to 1/8 inch thickness between waxed paper. Prick sides and bottom with fork.

2) add the butter and shortening, pulse about 10 times or until the butter is about the size of peas and distributed evenly. Cut in butter until crumbly. Add the butter pieces to the dry ingredients.

Fit the food processor with the work bowl and multipurpose blade. Fill and bake as desired. Roll to 1/8 inch thickness between waxed paper.

Ease into plate and unfold, pressing firmly against bottom and sides. Ease into pie plate and unfold, pressing firmly against bottom and side. Prick sides and bottom with fork.

Ease into plate and unfold, pressing firmly against bottom and sides. Mix for a few seconds, just to combine, then turn off. Sift flour and salt into bowl.

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Fill and bake as desired. Turn to stir speed and cut shortening into flour until particles are size of. Fill and bake as desired.

With a kitchenaid hand mixer or stand mixer, not a food processor, that technique is a little different. Cut shortening and butter into 4 to 5 pieces and drop into bowl. Add the ice cold butter and shortening pieces and pulse about 4 times for 2 seconds each time.

Add 1 1/2 tablespoons of ice water as you run the processor, then pulse in very small amounts of ice water. 1) in a food processor add the flour and salt, pulse once to incorporate. Ease into pie plate and unfold, pressing firmly against bottom and side.

Attach bowl and flat beater. Bake at 450f for 8 to 10 min till light brown. Our most trusted kitchenaid pie pastry recipes.

In a food processor, pulse the flour and salt to blend. Add the flours and the sugar and pulse for 10 seconds. Reviewed by millions of home cooks.

Prick sides and bottom with fork. Combine the flour, sugar, and salt in the bowl of a standing mixer, fitted with a paddle attachment. Ease into pie plate and unfold, pressing firmly against bottom and side.

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Fill and bake as desired. Chill in refrigerator 15 minutes. The recipe makes a double crust so if you only need one, you can easily freeze half the dough for another time:


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