{"id":47753,"date":"2026-05-26T06:46:44","date_gmt":"2026-05-26T10:46:44","guid":{"rendered":"https:\/\/willceau.com\/news\/?p=47753"},"modified":"2026-05-26T06:46:44","modified_gmt":"2026-05-26T10:46:44","slug":"kitchen-aid-pie-crust","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2026\/05\/26\/kitchen-aid-pie-crust\/","title":{"rendered":"Kitchen Aid Pie Crust"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"alignnone size-full wp-image-6237\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" alt=\"\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"47754\" data-permalink=\"https:\/\/willceau.com\/news\/2026\/05\/26\/kitchen-aid-pie-crust\/kitchenaidcrust\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/05\/KitchenAidCrust.jpg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;,&quot;alt&quot;:&quot;&quot;}\" data-image-title=\"KitchenAidCrust\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/05\/KitchenAidCrust.jpg?fit=640%2C480&amp;ssl=1\" class=\"alignnone size-full wp-image-47754\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/05\/KitchenAidCrust.jpg?resize=640%2C480&#038;ssl=1\" alt=\"\" width=\"640\" height=\"480\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/05\/KitchenAidCrust.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/05\/KitchenAidCrust.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>I&#8217;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&#8217;s the way to go if you&#8217;re making a large batch of pie dough. I found that my crust was tender and flakey, I was very happy with the results.<!--more--><\/p>\n<ul>\n<li>2 1\/2 cups flour<\/li>\n<li>1 1\/4 teaspoons salt<\/li>\n<li>1\/4 cup vegetable shortening<\/li>\n<li>10 tablespoons butter, cold<\/li>\n<li>6 to 10 tablespoons cold water<\/li>\n<\/ul>\n<ol>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>Divide the dough into 2 discs, with one disc being larger that the other &#8211; as that&#8217;s the dough for the bottom crust. Refrigerate for 30 minutes before rolling out.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;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 &hellip; <a href=\"https:\/\/willceau.com\/news\/2026\/05\/26\/kitchen-aid-pie-crust\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1238],"tags":[97,5765,2929],"class_list":["post-47753","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","tag-baking","tag-pie-crust","tag-pies"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-cqd","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":44499,"url":"https:\/\/willceau.com\/news\/2025\/01\/27\/crazy-crust-apple-pie\/","url_meta":{"origin":47753,"position":0},"title":"Crazy Crust Apple Pie","author":"Tina Garceau","date":"January 27, 2025","format":false,"excerpt":"This apple pie came from an old recipe card. It's a pie that you don't have to make a traditional crust for. Instead you mix flour, shortening, an egg, water, salt, sugar, and baking powder in a bowl, pour into a pie plate, top with apple mixture and bake. The\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/01\/CrazyApple.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/01\/CrazyApple.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/01\/CrazyApple.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":23737,"url":"https:\/\/willceau.com\/news\/2018\/05\/27\/summer-strawberry-pie-in-the-kitchen-with-lloyd\/","url_meta":{"origin":47753,"position":1},"title":"Summer Strawberry Pie &#8211; In the Kitchen with Lloyd","author":"Tina Garceau","date":"May 27, 2018","format":false,"excerpt":"Summer has arrived, it's starting to get warm and muggy. I wanted to make a no-bake pie for our holiday cookout, and I enlisted help from Lloyd. This fresh strawberry pie, is chilled, refreshing, and perfection with the addition of a little whipped cream! For the crust: 1 1\/4 cups\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/05\/LloydStrawberry.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":23468,"url":"https:\/\/willceau.com\/news\/2018\/04\/02\/chocolate-cream-pie\/","url_meta":{"origin":47753,"position":2},"title":"Chocolate Cream Pie","author":"Tina Garceau","date":"April 2, 2018","format":false,"excerpt":"Chocolate cream pie is a diner classic, and was the decadent finish to our Easter dinner. It's also very easy to make, a pre-baked crust, chocolate filling made on top of the stove, topped with sweetened whipped cream. Of course, you could skip the crust, and use a store bought\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/04\/ChocPie.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/04\/ChocPie.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/04\/ChocPie.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":20519,"url":"https:\/\/willceau.com\/news\/2016\/03\/29\/lemon-meringue-pie\/","url_meta":{"origin":47753,"position":3},"title":"Lemon Meringue Pie","author":"Tina Garceau","date":"March 29, 2016","format":false,"excerpt":"I love lemon meringue pie, although I've never made one before, I decided that Easter would be a perfect opportunity to do so! It looks like there's a lot of steps - pre-baked pie shell, cooking the filling, making meringue, and the more steps, the more things that can go\u2026","rel":"","context":"In &quot;Holiday&quot;","block_context":{"text":"Holiday","link":"https:\/\/willceau.com\/news\/category\/holiday\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/03\/LemMerSlice.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/03\/LemMerSlice.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/03\/LemMerSlice.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":22592,"url":"https:\/\/willceau.com\/news\/2017\/08\/28\/peach-crumb-pie\/","url_meta":{"origin":47753,"position":4},"title":"Peach Crumb Pie","author":"Tina Garceau","date":"August 28, 2017","format":false,"excerpt":"Summer is coming to a close, and I needed to bake one last peach pie before my beloved peaches go out of season. The city pools are closed, we're shopping for back to school supplies - is it me or did summer shoot by like a comet?\u00a0 For the crust:\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/08\/PeachPie.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/08\/PeachPie.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/08\/PeachPie.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":18470,"url":"https:\/\/willceau.com\/news\/2015\/04\/06\/lemon-sour-cream-pie\/","url_meta":{"origin":47753,"position":5},"title":"Lemon Sour Cream Pie","author":"Tina Garceau","date":"April 6, 2015","format":false,"excerpt":"This is the pie that I served with Easter dinner - light, lemony, creamy - perfect!\u00a0 For the crust: 1 1\/4 cups flour 1\/4 teaspoon salt 1\/2 tablespoon sugar 6 tablespoons butter, chilled and cut into small cubes 2 tablespoons shortening, chilled 3 to 4 tablespoons ice water 1. Mix\u2026","rel":"","context":"In &quot;Food&quot;","block_context":{"text":"Food","link":"https:\/\/willceau.com\/news\/category\/food\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/04\/LemonSourCr.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/04\/LemonSourCr.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/04\/LemonSourCr.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/47753","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=47753"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/47753\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=47753"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=47753"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=47753"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}