Perfectprocessorpiepastry Recipes

PERFECT PROCESSOR PIE PASTRY

Steps:

• Place flour and salt in food processor. Pulse 2-3 seconds.
• Add butter and shortening to flour.
• Pulse until fat is reduced to tiny pieces.
• With motor running, drizzle ice water through feed tube.
• Process continuously until particles are moistened but NOT yet formed into a ball.
• Remove dough from bowl and shape into a ball.
• Divide in 2 flat disks.
• Cover each with plastic wrap and place in refrigerator at least 30 minutes before rolling.
• Makes 1 (9") double crust or 2 (9") single crust pies.
• Tips:.
• It is essential the butter, shortening and water be ice cold.
• Use minimal amount of water and take care not to overprocess after adding it.
• Best if you form the ball, not the machine.
• Add sugar to the flour if you are making a sweet pie.
• Can be made by hand using a pastry cutter.

TOTALLY AWESOME PIE PASTRY

Steps:

• Mix Five Roses Flour, salt and baking powder together.
• Cut in shortening with two knives or pastry blender.
• Add ice cold water, a little at a time, using just enough to bind the mixture so the dough can be patted lightly to form a ball. HANDLE AS LITTLE AS POSSIBLE.
• Form 2/3 of dough into a round disc and place on lightly floured board. Save remaining dough for top crust. Roll dough from center outward, with a light, even pressure, to form a circle 1/8 inch thick and an inch larger than the pie plate.
• Fold double and lift gently into pie plate. Unfold and fit loosely in place. DO NOT STRETCH.
• Trim edges, allowing 1/4 to 1/2 inch extra all around. Put in a generous amount of filling. Heap fruit filling in center because it will cook down during baking.
• Roll out top crust; fold double and cut slits or fancy design near center to allow steam to escape.
• Brush edges of bottom crust with water, fit top crust over filling and lightly press top edges together. Trim edges evenly and flute.
• Bake as directed for pie filling.
• Yield: One 9 inch double crust pie or two 9 inch single shells.
• Single Shell:.
• Use only 1/2 of dough for each single shell. Arrange bottom crust in pie pan as above.
• Press pastry to rim of pie plate; flute.
• Add filling. Bake as directed for filling.

NEVER, NEVER FAIL PIE PASTRY

Steps:

• In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
• In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.

FOOD PROCESSOR PIE OR TART PASTRY

Steps:

• With chopping blade, put all ingredients except water in bowl of food processor.
• (Margarine should be cut into small cubes, and put in separately.)
• Process until mixture is consistency of coarse meal(5-10 seconds).
• With machine running, pour water steadily and slowly through feed tube. You may not need all the ice water.
• A ball of dough will form above blade (30-50 seconds).
• Remove from food processor.
• Use immediately or chill for later use.
• Makes two 8-inch pie crusts.

NIGELLA LAWSON PROCESSOR PUFF PASTRY

Steps:

• Pulse the flour and salt together in the processor, then add the butter and pulse 3-4 times, the butter should be cut up but still be in visible chunks.
• Add a squeeze of lemon juice and the iced water, and pulse till the pastry begins to form a ball, then tip out onto the bench and form a ball. Wrap tightly in cling wrap and rest in the fridge for 30 minutes.
• Dust the benchtop with flour, then roll the pastry into a long rectangle into a long rectangle three times longer than it is wide, then fold it in three like a business letter. Roll out again to the same length and repeat the fold and roll another 2 times (not rolling out after the last fold).
• Wrap in cling wrap and rest in the fridge for another 30 minutes before using it to allow the gluten to relax. When baking, brush with a lightly beaten egg white and bake in an oven preheated to 200 degrees C till puffed and golden brown.