Stand Mixer Pie Crust Recipe

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Pie Crust Recipe for KitchenAid Mixers
Recipe Provided by: Laura Weathers

When I first started making pies, I used a recipe that called for all butter but now I use shortening  (regular vegetable or butter flavored) also for a really tender crust. These directions and techniques are written for use with a KitchenAid hand mixer or stand mixer, not a food processor, that technique is a little different. The recipe makes a double crust so if you only need one, you can easily freeze half the dough for another time:

· Tasty, Tender and Flaky Pie Crust - Butter gives great taste. Shortening and vinegar makes it tender. The combination of cold ingredients and cutting in technique makes it flaky. 
Please note that unlike a lot of pie crust recipes that have you cut the fats into the flour to resemble corn meal I do not. The small pea size is what makes the crust flake when it's rolled out. As the pie bakes, the flattened flour-coated butter nuggets melt and create steam, and the steam causes the flake. Also make sure all ingredients are cold; I even freeze my flour! 

2-1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup (1stick) cold from refrigerator unsalted butter, cut into 1/2 inch cubes                   
1/2 cup cold shortening
About 1/4 to 1/3 cup ice-cold water- you will add a little at a time
1 Tbsp. white vinegar 

Stand Mixer- flat beater (never flex edge beater)                                    
Hand Mixer- turbo beaters    


Put the flour and salt in mixer bowl and stir to mix thoroughly. Add the cold butter cubes and shortening and mix on speed 4-6 (choose the speed you feel most in control) until the mixture starts to become mealy and forms plainly visible small pea-sized nuggets. 

Slowly add the wet ingredients. To ensure a tender crust, I add the white vinegar, then a tablespoon at a time add in the ice water—a little water, mix, a little more water, mix.. Be judicious with the water. Too wet dough makes a tough crust. Wet and mix the dough until it just forms small clumps. You will probably recall, I then stop the mixer, pull some out and squeeze test it to see if it's holding together. Be careful not to over-mix the dough. If it appears dry and isn't holding, add a few additional tablespoons of water. 
Dump the dough out onto a floured surface and with gentle hands gather the clumps into two balls. Flatten each, wrap in plastic wrap, and refrigerate until chilled (about an hour) or until ready to use. Often you will find this ''rest'' period helps even out the moisture in slightly dry dough. 
For each crust- Roll out the chilled dough, using firm strokes on a lightly floured surface or between two pieces of plastic wrap or parchment.
One last hint: be sure to roll out the dough to at least 2 inches wider than your pie pan. Then you'll have plenty leftover to drape. But be very careful not to stretch the dough as you lay it loosely into the pan. When I judge pie contests, it seems the biggest problem is the crust shrinks because the pie dough was stretched to just fit the pan. Follow my directions; you can have an award-winning pie crust of your very own! 

Recipe provided by Laura Weathers. 

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