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Electric Mixer Pastry

Magical.Palate's picture
Ingredients
  One crust pie 1 (8 Or 9 Inch Pie)
  All purpose flour 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Shortening 6 1⁄3 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie

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