Cuisinart DLC-XPBC Instruction and Recipe Booklet - 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 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 bottom 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 Insert the metal blade. Process the flour, salt and baking powder to quick sift, 10 seconds. Add the well-chilled butter and shortening. Use short rapid pulses until the mixture resembles coarse corn meal and no pieces of butter larger than a "pea" remain visible, 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 addition, 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 DEEP DISH APPLE PIE Yield: 10-inch deep dish pie - 12 servings Preparation: 15 - 20 minutes, plus 40 minutes for preparing the pastry and 2-21⁄2 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 47