Far from the expert here, but "mixer" and "pie crust" didn't sound like they belonged in the same conversation until I read your last paragraph. I use the standard blade in my FP so I think the Bosch might be an option?

Maybe it would just be better to just get a dedicated processor and a mixer. I can get a KA 12cup processor and that should do a number of crusts.

What do bakeries use to make crusts?(just curious)

Now I just need to decide on the Bosch or DLX..hah

Well please don't base your decision on this "far from expert!" I've never done more than a double crust recipe in my 11c Cuisinart, but then again, it spends not more than a few seconds in the machine. Not sure I'd want to increase volume as I'm looking for consistency.

It's generally not a good idea to use a mixer for pie crust - a foor processor is preferable because you can pulse it, and that's all that is needed for pie crust. It's too easy to overmix a pie crust with a mixer.

Here is a recipe for a cream cheese pie crust that is very forgiving, although I usually make it with cottage cheese instead of cream cheese. There is less danger of overmixing this recipe.

What recipe are you using for your pie crust? My current favorite is the Vodka version, although I cannot remember the exact name. Lately, I've been putting small amounts of vodka in pancake/waffle batter as well as the batter for French Toast (my recipe for that includes flour), as the vodka has an interesting reaction with the flour.

Lars

Joe, I have a Bosch that is pretty darn old and it's held up to a lot of bread baking. When the kids were home I used to mix and bake six loaves at a time. I use my kitchenaid more now because it's handier for just the two of us. It's old, too, though; probably 30 years.

I don't think you can go wrong with a Bosch mixer, but it may not be your best bet for pie crust.

Judi

Juidi, Thanks for your insight on the bosch.

What do you find handier with the KA?

One of my reservations with the bosh over the DLX is that it is not really the most aesthetically appealing, and it would be nice to have something I could leave on the counter.

I have both, a 6qt KA mixer and a 12C KA FP. I would never use a mixer for pie dough, you could never get a decent pie crust that way. I want my pie crust to be flaky, tender and have good flavor. No cardboard!!!!

I have made large batches of dough, using the recipe below. I double the amounts I put in the food processor, then empty it into a large bowl. After I have the first step done and into the bowl (as many times as needed) then I add my water/vodka in the amount called for in the second step. Easy. Remember, the fat needs to be cut into the flour in a uniform manner. You wouldn't get and acceptable dough if you tried to do a larger batch on the first step. There has to be enough room in the FP for the ingredients to combine correctly.

Just a word on your inquiry about how bakery's do this. I didn't have a bakery but I did own a deli a few years ago. Food service companies have all kinds of doughs available, ready to use. Some may do that. I once was helping a friend how needed to make about 100 pies for something special. He threw all the pie dough ingredients, except the liquid, into his 80qt Hobart floor mixer. Then added the water. That dough was crap....cardboard.

Read through the instructions on this recipe and it will make sense.

Foolproof Pie Dough Cook's Illustrated The trick to this pie crust is the inclusion of vodka. Eighty\-proof vodka, which is 60 percent water and 40 percent alcohol, adds moistness to the dough without aiding in gluten formation since gluten doesn't form in ethanol. Although the recipe includes 8 tablespoons of liquid, the alcohol vaporizes during baking, resulting in a tender crust that only contains 6 1/2 tablespoons of water. Because of the extra liquid, the dough will be moister than most standard pie doughs and will require up to 1/4 cup more flour. \- makes one 9\-inch double\-crust pie \- Ingredients 2 1/2 cups (12 1/2 ounces) unbleached all\-purpose flour 1 teaspoon table salt 2 tablespoons sugar 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4\-inch slices 1/2 cup cold vegetable shortening, cut into 4 pieces 1/4 cup cold vodka 1/4 cup cold water Procedure 1\. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one\-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl. 2\. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4\-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. Nancy

I might give that recipe a try despite having my own recipe which comes out great. I am always willing to play around.

Have you ever tried using lard instead of shortening?

I'm sure you could use lard in place of shortening and if you want a more savory crust, leave out the sugar too. You could even use all lard and no butter.

Nancy