Stand mixer pie dough
Pies
Armenian cuisine
This easy-breezy method lets the stand mixer do all the work. (Just like cookie dough or cake batter, but way quicker.) The big advantages: Using the paddle attachment instead of your hands means the butter is less likely to melt, and you’re more likely to get a flaky crust. And using the open mixer instead of a lidded food processor means you can see everything super clearly. <br /> <br />A few notes about ingredients: I’ve taken to using Gold Medal bleached all-purpose, a la <a href="https://www.seriouseats.com/2018/11/pie-dough-troubleshooting.html">Stella Parks</a>, because of its protein content (about 10 percent, just right for pie dough). I developed this with Diamond Crystal kosher salt (if you have Morton’s, use half the amount). And for the very cold water—if you keep a pitcher of water in the fridge like me, that works, or add a couple ice cubes to a glass of cold tap water and let sit for a few minutes. <br /> <br />If photos of each step helpful sound helpful to you, please <a href="https://food52.com/blog/23677-all-butter-flaky-pie-crust-recipe-without-shortening-stand-mixer">click here</a>.
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