Cuisinart DLC 8S DLC-8S Manual - Page 41
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PA S T RY 39 Basic Pastry This is the basic dough for pies, tarts and quiches. 2 - 2 / 3 2 1 1/2 I N G R E D I E N T S cups all-purpose flour sticks very cold unsalted butter, cut into 1-inch pieces teaspoon salt cup ice water Use metal blade to process flour, butter and salt until mixture is like coarse meal, about 8 seconds. Add ice water and pulse until dough begins to clump together. Do not let it form a ball. Divide dough into three equal parts and put each in a plastic food storage bag. Work through bag to press dough together into a ball, then flatten into a disc. Refrigerate dough for at least 1 hour. Roll each disk of dough on lightly floured surface into a circle about 1/8 inch thick. Press into place in pie pan. Use kitchen shears to trim dough, leaving 1-inch overlap beyond pan. Fold overlap under and pinch crust to form decorative edge. Prick bottom and sides with fork and refrigerate crust for 30 minutes, or until firm. Preheat oven to 400°F. 15 minutes before baking. Line pie shell with parchment paper and fill it with uncooked beans or rice. Bake for 12 minutes. Remove paper, beans or rice. Prick shell again and bake it 6 minutes longer, or until it is lightly browned. Remove shell from pan and let cool on wire rack. Yield 3 9-inch pie shells. Fruit Tart Variation: Use a 9-inch tart pan instead of a pie pan. Bake shell according to above directions. When cooked shell is thoroughly cool, fill with about 1 cup of pastry cream (see recipe on page 38.) Arrange sliced, fresh fruit (kiwi, peaches, raspberries, etc.) decoratively on top.