Kitchen Aid Pie Crust

I’ve made many pie crusts by hand, pastry blender, and with my Cuisinart, until just recently when I discovered you can also use a Kitchen Aid stand mixer! Proving all roads lead to Rome. The advantage to using the paddle attachment instead of your hands means the butter is less likely to melt. Also, it’s the way to go if you’re making a large batch of pie dough. I found that my crust was tender and flakey, I was very happy with the results.

• 2 1/2 cups flour
• 1 1/4 teaspoons salt
• 1/4 cup vegetable shortening
• 10 tablespoons butter, cold
• 6 to 10 tablespoons cold water

1. Place the flour, salt, and shortening in the bowl of the mixer. Using the paddle attachment, beat on low (number 2) until the shortening is evenly incorporated into the flour.
2. Cut the butter up into small pieces and add to the flour mixture, on low speed (number 2) until unevenly crumbly. Add the water one tablespoon at a time until the dough begins to clump together. You may not even need 6 tablespoons.
3. Divide the dough into 2 discs, with one disc being larger that the other – as that’s the dough for the bottom crust. Refrigerate for 30 minutes before rolling out.