Electric Mixer Pastry Recipe
Ingredients
| One crust pie | 1 (8 Or 9 Inch Pie) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Shortening | 6 3⁄10 Tablespoon | |
| Cold water | 3 Tablespoon | |
| Two crust pie | 1 (8 Or 9 Inch) | |
| All purpose flour | 2 Cup (32 tbs) | |
| Salt | 1 Teaspoon | |
| Shortening | 12 Tablespoon | |
| Cold water | 5 Tablespoon |
Directions
Measure flour, salt and shortening into large mixer bowl; blend 1 minute on low speed, scraping bowl constantly.
Add water; mix until all flour is mois tened and dough begins to gather into beaters, about 10 seconds.
(If using quick-mixing flour, dough will begin to gather into beater in about 1 minute.) Scrape bowl constantly.
Press dough firmly into a ball.
Shape into flattened round on lightly floured cloth-covered board.
(For Two-crust Pie, divide dough in half and shape into 2 flattened rounds.)
With floured stockinet-covered rolling pin, roll dough 2 inches larger than inverted pie pan.
Fold pastry into quarters; transfer to pie pan, unfold and ease into pan.
For One-crust Pie: Trim overhanging edge of pastry 1 inch from rim of pan.
Fold and roll pastry under, even with pan; flute.
Fill and bake as directed in recipe.
For Baked Pie Shell: Prick bottom and side thor oughly with fork.
Bake in 475° oven 8 to 10 minutes.
For Two-crust Pie: Pour desired filling into pastry lined pie pan.
Trim overhanging edge of pastry 1/2 inch from rim of pan.
Roll second round of dough.
Fold into quarters; cut slits so steam can escape.
Place over filling and unfold.
Trim over hanging edge of pastry 1 inch from rim of pan.
Fold and roll top edge under lower edge, pressing pastry on rim of pan to seal; flute.
Bake as directed in recipe.
Add water; mix until all flour is mois tened and dough begins to gather into beaters, about 10 seconds.
(If using quick-mixing flour, dough will begin to gather into beater in about 1 minute.) Scrape bowl constantly.
Press dough firmly into a ball.
Shape into flattened round on lightly floured cloth-covered board.
(For Two-crust Pie, divide dough in half and shape into 2 flattened rounds.)
With floured stockinet-covered rolling pin, roll dough 2 inches larger than inverted pie pan.
Fold pastry into quarters; transfer to pie pan, unfold and ease into pan.
For One-crust Pie: Trim overhanging edge of pastry 1 inch from rim of pan.
Fold and roll pastry under, even with pan; flute.
Fill and bake as directed in recipe.
For Baked Pie Shell: Prick bottom and side thor oughly with fork.
Bake in 475° oven 8 to 10 minutes.
For Two-crust Pie: Pour desired filling into pastry lined pie pan.
Trim overhanging edge of pastry 1/2 inch from rim of pan.
Roll second round of dough.
Fold into quarters; cut slits so steam can escape.
Place over filling and unfold.
Trim over hanging edge of pastry 1 inch from rim of pan.
Fold and roll top edge under lower edge, pressing pastry on rim of pan to seal; flute.
Bake as directed in recipe.
Chef
