Recipe: Cuisinart Pie Pastry (using butter, food processor)

CUISINART PIE PASTRY

1 1/3 cups all-purpose flour (6 1/2 ounces)
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, well chilled and cut into 8 pieces
1/4 cup ice water

Insert metal blade. Put flour, salt and butter in work bowl and pulse-chop until mixture is texture of coarse meal. While machine is running, slowly pour ice water through feed tube. Process only until clumps form. DO NOT LET IT FORM A BALL.

Remove dough and pat it into flattened disc, wrap and refrigerate dough for 30 minutes.

Roll on lightly floured board to circle 11-inches in diameter. Transfer to 9-inch pie pan and trim dough with scissors, leaving 1-inch overlap beyond pan. Fold overlap inside to form double thickness on sides. Pinch edges to form decorative crust. Prick bottom and sides with fork.

Refrigerate until firm, about 30 minutes in refrigerator or 15 in freezer.

IF USING PRECOOKED FILLING:
Bake crust in preheated 425 degree F oven until golden and crisp, about 15 minutes. To prevent shrinking, line it first closely with heavy-duty aluminum foil and fill with dried beans or metal pie weights. Heat beans or weights in 425 degree F oven at least 10 minutes before using.

IF USING FILLING THAT MUST BE BAKED:
Bake crust for 5 to 8 minutes at 425 degree F until set but not browned. To keep crust crisp and tender, as soon as you take it from oven brush bottom with egg white processed with 1 teaspoon of water. Add filling and continue baking.


Makes one (9-inch, single) pie crust
Source: Cuisinart Food Processor Manual, DLC-5 Series