Many home bakers wonder if they can use their trusty Food Mixer to create the perfect pie crust. Traditional recipes often call for hand-mixing ingredients or using specialized tools like pastry blenders. This might lead you to believe that a food mixer, such as a stand mixer or even a hand mixer, is a no-go for pie crust. But is this really the case?
For years, the myth has persisted that using a food mixer toughens the dough, or doesn’t properly incorporate the fat, essential for a flaky crust. Some even argue that sticking to old-fashioned methods is the only way, reminiscent of “Great-Grandma’s” techniques. However, in today’s busy kitchens, and with the evolution of kitchen appliances like the food mixer, it’s time to rethink these assumptions.
The truth is, using a food mixer to make pie crust is not only possible, but it can be a game-changer, especially for those who value convenience or have physical limitations. While hand-mixing can give you a marginally flakier crust, the difference is often negligible, and the ease of using a food mixer far outweighs any perceived minor drawbacks.
So, can you make pie crust using a food mixer? Absolutely! Let’s explore how to do it effectively and achieve a wonderfully delicious result.
We’ll be using a classic recipe that incorporates both butter and shortening to achieve a delightful balance of textures – tender, flaky, and crisp. Get ready to discover how your food mixer can become your new best friend in pie-making!
Step-by-Step Guide: Crafting Pie Crust with Your Food Mixer
Let’s break down the process of making perfect pie crust using a food mixer. Follow these simple steps for a consistently delicious outcome.
1. Combine Dry Ingredients and Shortening in Your Food Mixer
Start by adding your dry ingredients to the bowl of your food mixer. For this recipe, you’ll need 2 1/2 cups (10 1/2 ounces) of all-purpose flour and 1 1/4 teaspoons of salt. Next, add 1/4 cup of vegetable shortening.
Using the beater attachment on your food mixer, set the speed to low (speed 2 if using a stand mixer). Mix until the ingredients are evenly combined and resemble a crumbly mixture. This initial step is crucial for creating a tender crust. The shortening coats the flour particles, inhibiting gluten development and resulting in that desirable tender texture.
2. Incorporate Cold Butter into the Mixture
Next, we need to add cold butter, which is key for flakiness. This recipe calls for 10 tablespoons of unsalted butter, cut into small cubes. Using a bench knife or a regular knife, ensure your butter is diced into roughly uniform pieces.
Add the cubed butter to the flour and shortening mixture in your food mixer bowl.
3. Mix Until Unevenly Crumbly – The Secret to Flakiness
Now, using the beater attachment again on low speed (speed 2), mix the butter into the flour mixture. The crucial point here is to mix until the mixture is unevenly crumbly. You should still see dime-sized chunks of butter remaining unmixed. This is essential for creating flaky layers in your pie crust. These butter pieces, when baked, will melt and create steam, resulting in those light and airy pockets we love in a good pie crust.
This is the texture you’re aiming for – visible pieces of butter within the crumbly flour mixture.
4. Gradually Add Ice Water to Bring the Dough Together
With the food mixer still running on low speed, begin to drizzle in ice-cold water. The recipe suggests using 6 to 10 tablespoons of water, but it’s important to add it gradually. Don’t pour all the water in at once. Add it slowly, allowing the mixture to hydrate.
Continue adding water until you see the mixture starting to form larger clumps. At this point, stop adding water and pause the food mixer.
5. Check Dough Cohesion – Avoid Overmixing
To check if you’ve added enough water, take a handful of the crumbly dough and squeeze it in your palm. If it holds together without crumbling apart, it’s cohesive enough. If it’s still too dry and crumbly, continue to drizzle in a little more water and mix briefly until it reaches the right consistency.
The goal is to add just enough water so the dough comes together. Be careful not to overmix at this stage. Overmixing can develop the gluten in the flour too much, leading to a tougher crust.
Once the dough is cohesive when squeezed and most of the crumbs have been incorporated from the bottom of the bowl, stop the food mixer. Your pie crust dough is ready!
6. Shape, Divide, and Chill the Dough
Transfer the dough from the food mixer bowl to a lightly floured surface, or a sheet of parchment paper for easy cleanup. Gently gather the dough into a ball.
For a standard double-crust pie, divide the dough into two disks, making one disk slightly larger than the other. The larger disk will be for the bottom crust, and the smaller one for the top.
Wrap each disk in plastic wrap and refrigerate for at least 30 minutes. This chilling time is crucial. It allows the flour to fully absorb the water and solidifies the fats, making the dough easier to roll out and preventing shrinkage during baking.
7. Roll, Bake, and Enjoy Your Perfect Pie Crust
After chilling, your dough is ready to be rolled out and used in your favorite pie recipe. When rolling, you should notice small, flattened pieces of butter in the dough. These are indicators of a flaky crust to come!
Conclusion: Embrace the Food Mixer for Effortless Pie Crust
So, is it okay to use a food mixer for pie crust? Absolutely! Using a food mixer simplifies the process, especially for those who might find hand-mixing challenging. While traditional methods have their merits, the convenience and consistent results offered by a food mixer are undeniable.
Don’t hesitate to use your food mixer to create delicious, flaky pie crust. Experiment with your favorite pie recipes and enjoy the ease and efficiency this kitchen appliance brings to your baking endeavors. The proof, as they say, is in the pie – and we’re confident you’ll be delighted with the results!
Ready to bake? Explore a wide range of pie recipes and put your newfound food mixer pie crust skills to the test!
