How To make Kitchenaid Pie Pastry
Servings: 2
2 1/4 c Flour, all-purpose
3/4 c Shortening, well chilled
2 T Butter or margarine, chilled
5 T Or 6 water, well chilled
Sift flour and salt into bowl. Cut shortening and butter into 4 to 5 pieces and drop into bowl. Attach bowl and flat beater. Turn to Stir Speed and cut shortening into flour until particles are size of small peas, about 30 seconds. Add water, a tablespoon at a time, until all particles are moistened. Use only enough water to make pastry form a ball. Watch dough closely as over mixing will result in a tough crust. Chill in refrigerator 15 minutes. Roll to 1/8-inch thickness between pieces of waxed paper. Fold pastry into quarters; ease into pie plate and unfold, pressing firmly against bottom and side. Trim and crimp edges. Fill and bake as desired. For Baked Pastry Shell: Prick sides and bottom with fork. Bake at 450F for 8 to 10 minutes until light brown. Cool completely before filling. HINT: I also chill the wax paper and rolling pin. KITCHENAID COOK BOOK - jean hores
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Lemon tart with your mixer tilt-head 4.8 L | Recipe | KitchenAid
Sweet and tangy lemon tart to make at home. It's the easy lemon tart recipe you'll keep returning to.
Prep time: 30 min
Cooking time: 25 min (+180 min cooling timing)
Ingredients you’ll need:
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- 5 g salt
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- zest from 1 lemon
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Jordan Winery's baker extraordinaire, Cristina Valencia, returns to show tips and techniques for baking the perfect pie crust from scratch. View the complete pie dough crust recipe, including pie filling, on our website:
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