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This recipe makes ample crust for a 9- to 11-inch 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.
basic fl aky
pastry dough
Place fl our, salt, and baking powder in the Cuisinart
™
mixing bowl. Insert the fl at mixing paddle. Mix on
speed 1 for 15 to 20 seconds. Sprinkle half the butter
and all the shortening over the fl our mixture. Mix on
speed 1 for 45 seconds. With the stand mixer running,
add the remaining bits of butter and mix until the
mixture resembles crumbs but still with pea-sized bits
of butter visible, about 45 to 60 seconds longer. With
the stand mixer running, add the minimal amount of ice
water, one tablespoon at a time. Stop mixing just when
the mixture begins to form a ball. Turn off stand mixer.
Using hands gather up into a ball (2 balls for a two-crust
recipe). Flatten into a disc about 6 inches in diameter
and cover tightly with plastic wrap. Chill for at least
1 hour before using to allow the glutens in the fl our
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 bake the pastry blind for a single-crust fi lled pie or
tart, roll out pastry
1
⁄
8
inch thick to fi t pan, crimp and seal
edges. Prick bottom all over with a fork. Chill for 30
minutes. Preheat the oven to 400ºF. Line crust with a
sheet of aluminum foil or parchment paper and fi ll with
pie weights, dry rice or beans. Bake for 15 minutes.
Note: For a sweeter piecrust add 1 or 2 tablespoons
granulated sugar to the fl our mixture in the beginning
of the recipe.
For a one-crust pie:
1½ cups unbleached, all-purpose fl our
¼
teaspoon salt
1
⁄
8
teaspoon baking powder
8
tablespoons unsalted butter, cut
into ¼-inch bits, well chilled
1
tablespoon non-hydrogenated
vegetable shortening, cut into
¼-inch bits, well chilled
2
to 4 tablespoons ice water
For a two-crust pie:
3
cups unbleached, all-purpose fl our
½
teaspoon salt
¼
teaspoon baking powder
16 tablespoons unsalted butter, cut
into ½-inch pieces, well chilled
2
tablespoons non-hydrogenated
vegetable shortening, cut into
½-inch pieces, well chilled
5
to 8 tablespoons ice water
Makes one or two crusts
