Operating instructions

47
This recipe makes ample crust for a 9-to 11-inch (23-28 cm) 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 aky
ry du
Place flour, salt, and baking powder in the Cuisinart
®
mixing bowl. Insert the flat mixing paddle. Mix on
speed 1 for 15 to 20 seconds. Sprinkle half the butter
and all the shortening over the flour mixture. Mix on
speed 1 for 45 seconds. With the 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 (15 cm)
in diameter and cover tightly with plastic wrap. Chill for
at least 1 hour before using to allow the glutens 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).
To bake the pastry blind for a single-crust filled pie or
tart, roll out pastry
1
⁄
8
inch (0.3 cm) thick to fit pan, crimp
and seal edges. Prick bottom all over with a fork. Chill
for 30 minutes. Preheat the oven to 400ºF (200°C). Line
crust with a sheet of aluminum foil or parchment paper
and fill with pie weights, dry rice or beans. Bake for
15 minutes.
Note: For a sweeter piecrust add 1 or 2 tablespoons
(15 ml or 30 ml) granulated sugar to the flour mixture
in the beginning of the recipe.
For a one-crust pie:
375 ml 1½ cups unbleached,
all-purpose flour
1 ml ¼ teaspoon salt
0.5 ml
1
⁄
8
teaspoon baking powder
120 ml 8 tablespoons unsalted
butter, cut into ¼-inch
(0.6 cm) bits, well chilled
15 ml 1 tablespoon non-
hydrogenated vegetable
shortening, cut into ¼-inch
(0.6 cm) bits, well chilled
30-60 ml 2 to 4 tablespoons ice water
For a two-crust pie:
750 ml 3 cups unbleached,
all-purpose flour
2 ml ½ teaspoon salt
1 ml ¼ teaspoon baking powder
240 ml 16 tablespoons unsalted
butter, cut into ½-inch
(1.25 cm) pieces, well chilled
30 ml 2 tablespoons non-
hydrogenated vegetable
shortening, cut into ½-inch
(1.25 cm) pieces, well chilled
75-120 ml 5 to 8 tablespoons ice water
Makes one or two crusts