Best 2 Kitchenaid Pie Pastry Dough Recipes
Indulge in the art of homemade pie making with our comprehensive guide to creating the perfect pie pastry dough using your trusted KitchenAid stand mixer. Discover three delectable recipes that cater to various dietary preferences and skill levels, ensuring that every pie enthusiast finds their ideal match. Embark on a culinary journey as we unveil the secrets to a flaky, tender, and flavorful pie crust that will elevate your pies to new heights. Whether you prefer a classic all-butter crust, a vegan-friendly option, or a gluten-free alternative, we have you covered. Get ready to impress your loved ones with stunning pies that boast a golden-brown crust and a delectable filling, all thanks to the magic of your KitchenAid stand mixer.
Here are our top 2 tried and tested recipes!
KITCHENAID PIE PASTRY DOUGH RECIPE - (3.8/5)
Provided by GratefulSea
Number Of Ingredients 5
Steps:
- Put flour and salt into bowl. Attach bowl and flat beater. Turn to Stir Speed and mix about 15 seconds. Cut shortening and butter into pieces and add. Turn to Stir Speed and and mix 30 to 45 seconds, until particles are size of small peas. Continuing on Stir Speed, add water, a tablespoon at a time, until all particles are moistened and dough begins to hold together. Divide dough in half. Pat into smooth balls, flatten slightly and wrap in plastic wrap. Chill in refrigerator 15 minutes. Roll to 1/8 inch thickness between waxed paper. Fold pastry into quarters; ease into plate and unfold, pressing firmly against bottom and sides. Trim and crimp edges. Fill and bake as desired. Yield: Two 8 or 9-inch single crusts or one 8 or 9-inch double crust. For baked pastry shell: Prick sides and bottom with fork. Bake at 450 degrees for 8 to 10 minutes until light brown. Cool completely before filling.
KITCHENAID PIE PASTRY
Make and share this Kitchenaid Pie Pastry recipe from Food.com.
Provided by Julesong
Categories Pie
Time 30m
Yield 2 crusts, 2 serving(s)
Number Of Ingredients 5
Steps:
- 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.
- 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.
Nutrition Facts : Calories 1293.3, Fat 89.8, SaturatedFat 26.7, Cholesterol 30.5, Sodium 1268, Carbohydrate 107.3, Fiber 3.8, Sugar 0.4, Protein 14.7
Tips:
- Use cold ingredients. This will help keep the butter from melting into the flour and creating a tough dough.
- Work quickly. The more you handle the dough, the warmer it will become and the tougher it will be.
- Don't overmix the dough. Just mix until the ingredients are combined.
- Chill the dough before rolling it out. This will help prevent the dough from shrinking in the oven.
- Use a sharp knife to cut the dough. A dull knife will tear the dough and make it difficult to work with.
- Bake the pie crust in a preheated oven. This will help ensure that the crust is evenly cooked.
Conclusion:
Making pie pastry dough from scratch is not difficult, but it does require some practice. With a little patience and attention to detail, you can create a delicious and flaky pie crust that will make your pies and tarts irresistible.
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