Text 22492, 73 rader
Skriven 2012-03-17 06:02:18 av Dave Drum (1:261/38)
Ärende: Cuisine 078
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cuisine's Perfect Pastry Dough
 Categories: Pastry
      Yield: 1 servings

  1 1/4 c  All-purpose flour
      2 tb Sugar
    1/4 ts Table salt
      4 tb Cold cream cheese, cubed
      4 tb Cold, unsalted butter
      2 tb Cold shortening; cubed
      3 tb Ice water

  This recipe makes one single crust, but it can easily be
  doubled. To use with recipes where the crust is not
  prebaked, shape and chill crust but donÆt bake.

  Make-Ahead Directions: There are two ways to make this
  pastry dough ahead. After mixing it in the food processor,
  wrap the dough in plastic wrap. It will keep 2-3 days in the
  refrigerator, or in the freezer up to 1 month. To use, thaw
  until itÆs pliable, then roll out. You also can shape the
  dough in a pie plate, then chill or freeze the shaped crust.

  Pulse flour, sugar, and salt in a food processor to combine.
  Add cream cheese, butter, and shortening; pulse until
  mixture resembles coarse meal. Add ice water; pulse until
  dough forms around the blade. Wrap dough in plastic wrap,
  pressing dough into the shape of a disk. Refrigerate dough
  at least 1 hour or up to 3 days.

  Coat a 9-inch pie plate with nonstick spray; set aside.

  On a lightly floured work surface, use a rolling pin to roll
  dough into a 14-inch circle about 1/4-inch thick. Flip dough
  over often to prevent sticking, dusting it lightly with
  flour as needed.

  Fold dough into quarters, then unfold it into the prepared
  pie plate. Adjust dough to fit, pressing it lightly against
  the bottom and sides of the plate. Try not to stretch dough.

  Using scissors, trim all but a 1/2- to 1-inch overhang
  around the edge of the pie plate. Turn pastry edges under
  and crimp. Chill shaped pie crust until itÆs cold and firm,
  at least 1 hour.

  Preheat oven to 400øF/205øC, adjusting oven rack to lowest
  position. Line chilled pastry with foil, pressing foil
  firmly against sides of the pastry and gently folding foil
  over the edge of the pie plate. Fill foil-lined pastry
  with dried beans or rice.

  Blind-bake pastry until crust is set but not browned, 18-20
  minutes. Carefully unfold foil at edges; lift out foil and
  dried beans or rice. Return crust to oven; bake until pastry
  is pale golden, about 5 minutes. Remove crust from oven.

  Makes: 1 9-inch crust

  http://www.cuisinerecipes.com

  MM Format by Dave Drum - 18 December 2009

  Uncle Dirty Dave's Archives

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... Bachelor's fare: bread and cheese, and kisses. - Jonathan Swift

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