Cuisinart DLC-XP User Manual download pdf (Page 48)

For a double-crust pie:

3 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking powder

1 cup (2 sticks) unsalted butter, cut in 1/2-inch pieces,

well chilled

4 tablespoons shortening (Crisco

), cut in 1/2-inch pieces,

well chilled

5 to 8 tablespoons ice water

For two double-crust pies:

6 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking powder

2 cups (4 sticks) unsalted butter, cut in 1/2-inch pieces,

well chilled

8 tablespoons shortening (Crisco

), cut in 1/2-inch pieces,

well chilled

10 to 16 tablespoons ice water

Insert the metal blade. Process the flour, salt and baking powder

to quick sift, 10 seconds. Add the well-chilled butter and shorten-

ing. Use short rapid pulses until the mixture resembles coarse

corn meal and no pieces of butter larger than a “pea” remain visi-

ble, 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 double-crust recipe, four for the

largest recipe) at a time, with 2 to 3 quick pulses after each addi-

tion, adding just enough water for the dough to hold together

easily when pressed into a ball. (Do not allow the dough to form

a ball in the processor!) Add the liquid sparingly so that the

dough is not sticky. Do not overprocess or the pastry will be

tough, not tender and flaky.

Turn the dough out onto a lightly floured surface. Press together

into a ball, and then flatten into a disk about 6 inches in diameter

(two disks for the double-crust recipe, four disks for the large

recipe). Wrap in plastic wrap and refrigerate for 1 hour before

continuing to allow the gluten 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. Use as directed in recipe.

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 bot-

tom all over with a fork. Chill for 30 minutes. Preheat the oven to

400°F. Line with a sheet of aluminum foil or parchment paper and

fill with pie weights, dry rice or beans. Bake for 15 minutes.

Nutritional analysis based on 12 servings per pie: single-crust pie

Calories 138 (65% from fat) • pro. 1g • carbo. 11g • fat 10g •

sat fat 1g • chol 20mg • sod. 48mg • fiber 0g

Nutritional analysis based on 12 servings per pie:

double-crust pie

Calories 277 (65% from fat) • pro 3g • carbo 22g • fat 20g •

sat. fat 1g • chol. 40mg • sod. 104mg • fiber 0g

DEEP DISH APPLE PIE

Yield: 10-inch deep dish pie - 12 servings

Preparation: 15 – 20 minutes, plus 40 minutes for preparing the

pastry and 2-2

⁄2 hours baking and cooling

Pastry for a 2 crust pie, p.47 – Ingredients may be easily doubled

to make 2 pies

6 Granny Smith or Golden Delicious apples,

about 8 ounces each, peeled, cored, and quartered

Juice of 1 lemon

4 tablespoons unbleached all-purpose flour

3/4 cup dried cranberries, raisins, dried cherries

or dried blueberries

1 tablespoon freshly squeezed lemon juice

1/4 cup brown sugar

1-1/2 teaspoons vanilla

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Cuisinart DLC-XP User Manual Page 48

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