Loading ...
Loading ...
Loading ...
29
Basic Flaky Pastry Dough
for Pies & Tarts
This recipe will make ample dough for
a 23 to 25cm regular or deep-dish pie, or
for a tart up to 28-30cm.
For a One-Crust Pie:
1½ cups unbleached, all-purpose flour
¼ teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, cut
into 1cm pieces, well chilled
2 tablespoons vegetable shortening
(preferably non-hydrogenated), cut into
1cm pieces, well chilled
2 to 4 tablespoons ice water
For a Double-Crust Pie (or two single crusts):
3 cups unbleached, all-purpose flour
½ teaspoon kosher salt
16 tablespoons (2 sticks) unsalted butter,
cut into 1cm pieces, well chilled
4 tablespoons vegetable shortening
(preferably non-hydrogenated), cut into
1cm pieces, well chilled
5 to 8 tablespoons ice water
Put flour and salt into the Cuisinart
®
mixing
bowl. Attach the flat mixing paddle and mix to
blend dry ingredients on Speed 2 for 30
seconds. Distribute butter and shortening bits
evenly over flour mixture. Start mixing on
Speed 4, gradually increasing to Speed 8 until
mixture resembles coarse crumbs with some
visible pieces of butter and shortening about
the size of small peas. Scrape the entire bowl
well.
Sprinkle with the minimal amount of ice water
and mix on Speed 1. Add just enough ice
water, 1 tablespoon at a time, so that the
dough just begins to come together and when
pressed will hold together. Do not over-mix.
Gather the dough into a ball (2 balls for larger
recipe), and flatten into a 15cm disk (2 disks
for larger recipe). Wrap tightly in plastic wrap
and refrigerate for one hour before continuing
to allow the gluten in the flour 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. Roll as directed by recipe to use.
To bake the pastry blind for a single-crust
filled pie or tart:
Roll out pastry 3mm thick to fit pan, crimp and
seal edges. Prick bottom all over with a fork.
Chill for at least 30 minutes. Preheat the oven
to 200°C. Line pastry with a sheet of
parchment paper and fill with pie weights, dry
rice or beans to the top of the crust. Bake for
20 minutes, until set. Carefully remove
parchment paper foil and weights, bake for
another 5 to 10 minutes, until lightly browned.
Remove from oven and cool completely in pan
on a wire rack.
Nutritional analysis per serving
(based on 8 servings for one crust pie):
Calories 203 (63% from fat) • carb. 17g • pro. 2g
• fat 14g • sat. fat 9g • chol. 30mg • sod. 67mg
• calc. 0mg • fibre 0g
Cookie Crumb Crust
This basic cookie crumb crust can be made with
crushed cookies or biscuits. It can then be used for
most pies that have a creamy or custard-based
filling.
Makes one pie crust
240g finely crushed cookie crumbs
(gingersnaps, chocolate cookies,
vanilla wafers)
2 to 3 tablespoons granulated sugar (to taste,
depending on cookies chosen)
1
/
8
teaspoon kosher salt
6 tablespoons (¾ stick) unsalted butter,
melted
Preheat oven to 175°C.
Put the crumbs, sugar and salt in the
Cuisinart
®
mixing bowl. Attach the flat mixing
paddle. Mix on Speed 2 to combine, about 30
seconds. While mixing, slowly add melted
butter and mix until crumbs are totally coated,
about 2 minutes. Transfer to a pie plate and
press evenly into bottom and up the sides of
the plate. Use the bottom of a glass or custard
cup to firmly tamp down the bottom of the
crust. Bake until firm to the touch 8 to 10
minutes.
Remove from oven and cool completely in pan
on a wire rack.
Nutritional analysis per serving (based on 8 servings):
Calories 222 (57% from fat) • carb. 23g • pro. 1g
• fat 6g • sat. fat 7g • chol. 23mg • sod. 183mg
• calc. 7mg • fibre 1g
Loading ...
Loading ...
Loading ...