Kitchenaid Pie Pastry

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Kitchenaid Pie Pastry to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Kitchenaid Pie Pastry, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 1/4 c Flour, all-purpose
• 3/4 c Shortening, well chilled
• 2 T Butter or margarine, chilled
• 5 T Or 6 water, well chilled

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Sift flour and salt into bowl

Step 2: Technique & Execution

Cut shortening and butter into 4 to 5 pieces and drop into bowl

Step 3: Technique & Execution

Attach bowl and flat beater

Step 4: Technique & Execution

Turn to Stir Speed and cut shortening into flour until particles are size of small peas, about 30 seconds

Step 5: Technique & Execution

Add water, a tablespoon at a time, until all particles are moistened

Step 6: Technique & Execution

Use only enough water to make pastry form a ball