How to Make Pie Crust In A Stand Mixer: 7 Foolproof Ways
The pie crust can make or break the overall taste and presentation of your pie recipe. If you are new to making pies, you might be wondering how to make the perfect pie crust. If you check online, many bakers will recommend mixing everything by hand. However, not everyone has time for that. One kitchen tool you can utilize is your friendly stand mixer. So, how to make pie crust in a stand mixer?
Some bakers say that using a stand mixer toughens crust. Others say it doesn't flatten the batter in just the right way. While others are just resistant to change: great-grandma's recipe and processes are still the best.
Well, let me tell you a secret. We've been using stand mixers to make a pie crust for years, and yes, they work very well! If you do not have all the time in the world, you might as well give this process a try. Below are seven simple steps on how to make pie crust in a stand mixer.
Steps on How to Make Pie Crust in a Stand Mixer
If you want to learn how to make pie crust in a stand mixer, here are seven easy steps you can follow. These are tested and proven to work as long as you do each step properly:
Combine flour, salt, and shortening in the mixing bowl.
Combine 2 1/2 cups (10 1/2 ounces) of all-purpose flour, 1 1/4 teaspoons salt, and 1/4 cup vegetable shortening into the mixing bowl. Then, use the attached beater at speed 2 to create an even and crumbly mixture.
Thoroughly combining vegetable shortening with flour is the key to produce a nice and tender crust—the fat coats the flour, which prevents gluten from forming strong bonds. When you cut into your baked crust, a "tender" crust breaks easily.
Cut ice-cold butter into small cubes.
Use approximately ten tablespoons of unsalted butter. A baker's bench knife is the best knife to use for this part. These butter cubes will then separate from one another as you combine them into the flour.
Add the butter to your flour.
Beat the mixture on a low setting (speed 2) until it is unevenly crumbly. You want dime-sized chunks of butter to remain solid.
Add ice-cold water while mixing.
Add 6 to 10 tablespoons of ice-cold water. Remember to drizzle it in slowly. Never pour all the water at once. Slowly combining all ingredients will help you create a better result. When the mixture starts to form larger clumps, stop adding water and stop the mixer as well.
When the dough becomes cohesive, stop mixing.
Grab a handful of the crumbs and squeeze to check if they hold together. If not, continue to add water until the dough is cohesive enough. When you have a crust that comes along nicely, without any crumbs sticking in the bottom of the bowl, it's time to stop the mixer — you're done!
Gather the batter into a ball and transfer it to a flat surface. It's better to work on parchment since it makes cleanup super-easy.
Divide your dough
Divide the cohesive dough into two. If you plan on doing a double-crust pie, one disk should be bigger, about twice as large as the other. This larger piece will be the bottom crust, while the smaller one goes on top of the crust.
Chill and roll
Refrigerate the batter and let it sit for 30 minutes or so, then, you're ready to roll. This short rest enables the flour to absorb the water, and solidifies the fats, making the crust more manageable to roll. You might see white patches on your dough. Those are flattened butter. That's exactly what you're aiming for. These chunks of butter will add to the flakiness as your pie bakes.
Always remember that making pies does not have a standard process to follow. Each chef or baker has their own ways to make the best pies to satisfy their taste buds. Never be afraid to explore and experiment. If you think your process works, then go ahead and use it! If you like using your hands for artisan pies, no one is stopping you.
However, if you prefer a simple, easy, yet foolproof way, then try to learn how to make pie crust in a stand mixer. It's more convenient, and you need not extend more effort into putting your ingredients together. It’s always a practical way to put away your pastry fork for good.
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