PASTRY MIXER TOOL RECIPES

Steps:

• In a small mixer bowl combine flour and salt; add shortening. Beat at low speed with electric mixer until pieces are the size of small peas. Add water; beat at low speed just until a dough begins to form (about 15 to 20 seconds). Form dough into a ball with hands. Divide into 2 balls. Roll out and finish as for a single- or double-crust pastry. Makes two 9-inch single-crust pastries or one 9-inch double-crust pastry. Makes 1 pie shell ( 8 servings).

Steps:

• Sift flour and salt into bowl.
• Cut shortening and butter into 4 to 5 pieces and drop into bowl.
• Attach bowl and flat beater.
• Turn to Stir Speed and cut shortening into flour until particles are size of small peas, about 30 seconds.
• Add water, a tablespoon at a time, until all particles are moistened.
• Use only enough water to make pastry form a ball.
• Watch dough closely as over mixing will result in a tough crust.
• Chill in refrigerator 15 minutes.
• Roll to 1/8-inch thickness between pieces of waxed paper.
• Fold pastry into quarters; ease into pie plate and unfold, pressing firmly against bottom and side.
• Trim and crimp edges.
• Fill and bake as desired.
• For Baked Pastry Shell: Prick sides and bottom with fork.
• Bake at 450F for 8 to 10 minutes until light brown.
• Cool completely before filling.
• HINT: I also chill the wax paper and rolling pin.