KitchenAid 4KFPM770 Instructions And Recipes Manual

Contents

KitchenAid 4KFPM770 Instructions And Recipes Manual Manual pdf 56 page image

54Pastry CrustOne Crust1 cup (235 ml)all-purpose flour1⁄4 teaspoon (1 ml) salt1⁄4 cup (60 ml) coldshortening1 tablespoon (15 ml)cold butter ormargarine, cut up2-4 tablespoons(30-60 ml) ice waterTwo Crusts2 cups (475 ml)all-purpose flour3⁄4 teaspoon (4 ml) salt1⁄2 cup (120 ml) coldshortening3 tablespoons (45 ml)cold butter ormargarine, cut up5-7 tablespoons(75-105 ml) ice waterPosition multipurpose blade in work bowl. Add flourand salt. Process until mixed, about 2 seconds. Addshortening and butter. Pulse 3 to 4 times, 2 to 3seconds each time, or until crumbly. Sprinkleminimum amount of water evenly over mixture.Pulse 1 to 3 times, 2 to 3 seconds each time, oruntil mixture pulls away from sides of bowl and dryingredients are moistened. Add additional waterif necessary.On lightly floured surface, shape into a ball (2 ballsfor 2-crust pie). Roll each ball into a circle 2 inches(5 cm) larger than inverted pie plate. Fit into pieplate. Proceed as directed in pie recipe.To bake single crust shell, flute edges of crust. Prickshell thoroughly with fork. Bake at 425°F (218°C)for 9 to 12 minutes, or until light golden brown.To bake 2-crust pie, follow directions in pie recipe.Yield: 1 pie (8 servings).Per Serving (one crust): About 120 cal, 2 g pro,11 g carb, 8 g total fat, 2.5 g sat fat, 5 mg chol,75 mg sod.Per Serving (two crusts): About 260 cal, 4 g pro,23 g carb, 17 g total fat, 6 g sat fat, 10 mg chol,220 mg sod.