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.
Makes 1 single pie/tart crust
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 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
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.