FLAKY PIE PASTRY by Elspeth, Member © 2010 Sarah Phillips baking911.com 
Pie and photo by Ellie
Ellie Says: my mom sent me a pastry recipe that works really well with Cusinart...I made two mincemeat pies for my father and he ate half of my mincemeat pie within on Thanksgiving Day. Here's the one that my mom sent to me. It came from a cookbook but didnt say what title or name of the writer. The ingredients for this recipe have been adjusted for the food processor (Cusinart).
PASTRY HELP
SMALL RECIPE II
1 double crust for a 9-inch pie
INGREDIENTS
2 1/3 cups unsifted all-purpose flour
3 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup partially frozen butter, cut into 1/2-inch cubes
1/2 cup partially frozen vegetable shortening, cut into small pieces
5 to 6 tablespoons ice water (see Note)
INSTRUCTIONS
1) Place the dry ingredients in the bowl of a food processor. If time permits, place the flour-filled processor bowl in the freezer for 20 to 30 minutes to chill the dry ingredients. Process for 5 seconds to blend.
2) Add half of the butter and shortening. Toss to coat with flour. Pulse 4 to 5 times, then process for 4 to 5 seconds. Add the remaining fats and pulse again 4 to 5 times, then process about 4 to 5 seconds. The mixture should have the texture of coarse meal and still contain some larger pieces of fats.
3) Empty the mixer into a large bowl. Add the ice water, 1 teaspoon at a time, drizzling it around the side of the bowl. Use a kitchen fork to push the mixture should the center with each addition. Do this around the entire bowl. As more water is added, clumps of dough will form. They will become larger with each addition. Add the remaining tablespoon of water, a teaspoon at a time. Feel the dough with your hand; it should feel cool and moist.
4) With floured hands, form the mixture into two 4- to 5-inch disks by pressing the dough against the side of the bowl. All of the crumbs should adhere and clean the bowl. If not, add a few more drops of water. Dust the disks generously with flour, score with the side of your hand to relax the gluten, and wrap in plastic wrap. Refrigerate for 30 minutes or longer before rolling.
NOTE and HIGHLY RECOMMEND - MUCH FASTER AND EASIER: If adding liquid in the food processor, measure 1/3 cup ice water, in a container with a sprout. Start the processor. Immediately directly pour in the ice water through the feeder tube. STOP the machine as soon as the water is added. Do not let the dough form a mass. Empty the mixture into a large bowl. Then proceed with #4.
LARGE RECIPE
1 double crust for a 10-inch pie -
INGREDIENTS
2 3/4 cups unsifted all-purpose flour
4 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup partially frozen unsalted butter, cut into 1/2-inch cubes
1/2 cup partially frozen vegetable shortening, cut into small pieces
6 to 8 tablespoon ice water. (see Note).
INSTRUCTIONS
Follow the #1 - #4 steps and have a great time making pies!!!
STORAGE
The dough will keep for 3 days in the refrigerator or up to 6 months in the freezer. To thaw, remove from the freezer to the refrigerator. Thaw overnight or for at least 12 hours.
VARIATIONS
Citrus for Fruit & Berry Pies: Add 1 1/2 teaspoon grated lemon zest and 1/2 teaspoon grated navel or Valencia orange zest to the mixing or processor bowl with the dry ingredients and blend. Proceed with the master recipe. .
Sesame. Also good for savory pastries, with the sugar omitted: add 2 Tablespoon unhulled sesame seeds to the mixing or processor bowl with the dry ingredients and blend. Add 1/2 light seame oil to the ice water. Proceed with the master recipe. Use with fruit/berry pies.
ENJOY!!!
~Ellie
