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Pie Crust - Cuisinart
Basic Flaky Pastry Dough For a two-crust 9" pie:
1 1/4 tsp
Lard, cut in 1/2-inch pieces, well chilled
5 to 10 TBS
Ice water Instructions Insert the metal blade. Process the flour, salt and baking powder to sift, 10 seconds. Add the well-chilled butter. Use short rapid pulses until the mixture resembles coarse corn meal and no pieces of butter larger than a “pea” remain visible, 15 to 20 pulses. Sprinkle half the maximum ice water on the flour and butter mixture, then pulse 5 or 6 times. The dough will be crumbly, but should begin to hold together when a small amount is picked up and pressed together. Sprinkle on more water, a teaspoon (two for the two-crust recipe) at a time, with 2 to 3 quick pulses after each addition, adding just enough water for the dough to hold together easily when pressed into a ball. Add the liquid sparingly so that the dough is not sticky. Do not over process or the pastry will be tough, not tender and flaky.
Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a disk aboutinches in diameter (two disks for the two-crust recipe). Wrap in plastic wrap and refrigerate for 1 hour before continuing 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 thick to fit pan, crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes. Preheat the oven to 400º F. Line with a sheet of aluminum foil or parchment paper and fill with pie weights, dry rice or beans. Bake for 15 minutes.