All a pie dough is is flour, fat, salt and water. A bread machine isn't suited for a pie dough. Were you thinking of baking a pie in the bread machine???

If you have a food processor that can be used to make pie dough.

Carol

no, just a speedier way to make the dough.

The dough for pies is a crumble and is very course mixture of fat and flour, then added water. Because a bread machine kneads the dough MUCH more than a pie dough, you would never get a tender flaky pie crust. Using a fork and mixing the fat and flour together until you have a course meal is what your looking for in a pie dough. Then cold water is added just to hold it all together. Very little mixing is done after that, as the dough can get tough, and lose the flaky texture that the large bits of fat produce.

The dough cycle on your Breadman is for making yeast dough for bread or dinner rolls, not for pie dough.

Pie dough mixing requires only a minute to mix in the shortening and other fat, then another minute to mix in the water. After that, its only a few seconds to roll it out to the size you need. Using a bread machine will mix that flour water and shortening to a very tough ball of dough, hardly suitable for any kind of pie.

Here is a recipe that is much easier than doing it by hand and works quite nicely. Any food processor worth its salt should be able to do the job.

Perfect Processor Pastry

3 cups all purpose flour
1 tsp salt
1/2 cup cold butter, cubed
1/2 cup cold lard, cubed
1 egg
2 tsp white vinegar
Ice water

* In processor fitted with metal blade, combine flour and salt. Process to mix. Using on/off motion (or 'pulse'), cut in butter and lard until mixture resembles fine crumbs with a few larger pieces.
* In measuring cup beat egg until foamy; add vinegar and enough ice water to make 2/3cup. With motor running, add egg mixture all at once; process just until dough starts to clump together and form a ball.
* Remove and divide into 3 portions; press into balls. Wrap in plastic wrap and chill for at least 30 minutes or for up to 3 days, or freeze for up to 3 months. Let cold pastry stand for 15 minutes at room temperature before rolling. Makes enough for three 9-inch single crust pies.

The paddle of a bread machine isn't really suited to "cutting" the fat into the flour. The food processor method works fine. Using the pulse button is essential. Careful not to process the dough too much (makes the crust tough) and having everything very cold certainly helps. Good luck