Cuisinart Original

 

Pastry dough prepared in a blender? Oh yes! Thanks to the range of speed and functions in
the Cuisinart® blender, pastry dough can be pulsed together to form the flaky dough. Be sure
not to overmix – the dough may look too dry, but trust us, it is better to go under than over in this process.

Ingredients

1             cup unbleached, all-purpose flour


½           teaspoon kosher salt


8             tablespoons (1 stick) unsalted butter, cold and cubed


2 to 3     tablespoons ice water

Nutritional information

 

Nutritional information per serving (based on 12 servings):

Calories 100 (66% from fat) / Carb. 7g / Pro. 1g / Fat 7g / Sat. Fat 5g / Chol. 20mg / Sod. 95mg Calc. 0mg / Fiber 0g

Instructions

 


Put the flour and salt into the blender jar. Select Speed 3 and press Start. Blend until combined, 10 seconds.


Add the cubed butter. Select Speed 5 and pulse to form large crumbs, about 2 to 6 times. If it looks uneven, scrape down and pulse 1 to 2 more times.


Add 1 tablespoon of the water. Select Speed 5 and pulse to just combine.
Using a wooden spoon, scoop a bit of the mixture out of the blender jar.
Pinch the mixture. If it sticks together, then the mixture is ready. If it is
too dry, drizzle additional water, 1 tablespoon at a time, and repeat
pulsing 1 to 2 times until it just comes together. Do not overmix or your
baked pie/tart shell will be tough and not flaky.


Dump the mixture onto a large piece of parchment paper or plastic wrap. Using the heel of your hand, combine and work together gently – just a few times – to shape into a disk. Wrap well and chill in the refrigerator for a
minimum of 1 hour, or up to 3 days.

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