Tuesday, November 20, 2012

KitchenAid Pie Crust

I love this pie crust recipe!  I've tried a lot of recipes over the years and was never quite satisfied.  The didn't seem flaky enough for the most part, and cutting the butter or shortening in seemed like a lot of work.  I kept wondering what other stuff the person who coined the phrase "Easy as pie" did.  Pie certainly didn't seem very easy to me.
Until I started using this recipe!  Now it is easy! A stand mixer makes child's play out of making pie crust!

The real key to pie crust success, is keeping everything cold.  Your butter and shortening need to be cold.  I measure them, and put them in the freezer, while I measure the other ingredients. The water you add, needs to be ice water.  I put several ice cubes in a cup with water, and let the water get really cold before I use it. The colder you keep your ingredients, the flakier your crust will be.

KitchenAid Pie Crust

(makes 2 9-inch crusts)

  • 2-2/3 Cups All Purpose Flour
  • 2 Tablespoons sugar
  • 1 teaspoon salt
  • 12 Tablespoons (1-1/2 sticks) butter cut into 1/2-inch pieces
  • 4 Tablespoons vegetable shortening, cut into 1/2-inch pieces
  • 6 Tablespoons ice water (or more)

Put the flour, sugar, and salt into the bowl of your stand mixer. Mix on low speed using the paddle attachment until combined.  Add the butter and shortening.  Mix for one minute or less, just until the mixture resembles a coarse meal.  Add the six tablespoons of ice water while the mixer is on.  Process just until it begins to form clumps. Less mixing is better when you are making pie crust.  Lay out two sheets of plastic wrap.  Divide the dough in half, and place one half on each sheet.  Flatten dough into a disc and wrap.  Refrigerate for 30 minutes.
Unwrap the dough but leave it on the plastic wrap.  Place another sheet the same size over the top of the dough.  Roll out the dough to approximately 12-inches in diameter.  Remove the top sheet of plastic and lay your pie pan on top of the dough open side down. Reaching underneath the bottom sheet of plastic wrap, and holding the pie pan in place, flip over.  Remove plastic, create a decorative edge, and using a fork put several holes in the bottom and sides of the crust.
You can now fill and bake.  You can also make the crust ahead of time, and freeze it until you are ready to use it. 

If you would like a great Pumpkin filling for your crust, this is the best I've ever had!

Find out more about KitchenAid stand mixers.

1 comment:

  1. I am going to try this for sure. Would there be a benefit using pastry flour? Thanks


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