PERFECT PROCESSOR PIE PASTRY
Make and share this Perfect Processor Pie Pastry recipe from Food.com.
Provided by Sageca
Categories Dessert
Time 10m
Yield 2 9 inch crusts
Number Of Ingredients 6
Steps:
- Place flour and salt in food processor. Pulse 2-3 seconds.
- Add butter and shortening to flour.
- Pulse until fat is reduced to tiny pieces.
- With motor running, drizzle ice water through feed tube.
- Process continuously until particles are moistened but NOT yet formed into a ball.
- Remove dough from bowl and shape into a ball.
- Divide in 2 flat disks.
- Cover each with plastic wrap and place in refrigerator at least 30 minutes before rolling.
- Makes 1 (9") double crust or 2 (9") single crust pies.
- Tips:.
- It is essential the butter, shortening and water be ice cold.
- Use minimal amount of water and take care not to overprocess after adding it.
- Best if you form the ball, not the machine.
- Add sugar to the flour if you are making a sweet pie.
- Can be made by hand using a pastry cutter.
PATE BRISEE FOOD PROCESSOR PIE CRUST (REAL SIMPLE)
This recipe is from the Real Simple website and is super easy. This is a sweet sugar crust that can be rolled or patted into the pie pan. You can adjust the sugar to taste. I like this recipe a lot because it doesn't use shortening - an ingredient that is expensive and hard to find where I live.
Provided by Jostlori
Categories Tarts
Time 10m
Yield 1 9, 1 serving(s)
Number Of Ingredients 5
Steps:
- To Make Crust:.
- In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse meal with a few pea-size clumps of butter remaining.
- Add 2 tablespoons of the water. Pulse until the mixture holds together when squeezed but is still crumbly (add more water, a little at a time, as necessary). Avoid overprocessing, which will make the dough tough.
- Place the still crumbly mixture on a sheet of plastic wrap. Shape it into a 1-inch-thick disk, using the plastic wrap to help. Wrap tightly and refrigerate until firm, at least 1 hour and up to 3 days. (The dough can be frozen at this point for up to 2 months.).
- NOTE - you can also pat the crust into the pie pan at this point, then refrigerate at least one hour before baking.
- To Prepare Crust for Baking:.
- Place the disk of dough on a floured piece of parchment or wax paper. Using your knuckles, make indentations around the perimeter of the dough (this will help prevent cracking when you roll the dough out).
- With a floured rolling pin, roll the dough into an 12-inch circle (work from the center outward, and use the parchment to rotate the dough). Flour the rolling pin, parchment, and dough as necessary to prevent sticking.
- Loosen the dough from the parchment and carefully transfer to a 9-inch pie plate. Fit the dough into the plate (avoid stretching). Trim the dough to a 1-inch overhang and tuck it under itself to create a thick rim.
- With the index finger of one hand, press the dough against the thumb and forefinger of the opposite hand; continue around the perimeter of the crust. Refrigerate for at least 30 minutes and up to 2 days before using.
Nutrition Facts : Calories 1431.3, Fat 93.6, SaturatedFat 58.5, Cholesterol 244, Sodium 1179.8, Carbohydrate 131.9, Fiber 4.2, Sugar 13.1, Protein 17.1
FLAKY FOOD PROCESSOR PIE CRUST
This is a basic white flaky pie crust, made in the food processor. The secret to good crust is to have everything very cold and to handle it as little as possible. Use frozen or almost frozen lard, butter, and/or shortening as your fat and ice water, and then chill the dough well before rolling. Process the dough as little as possible and use only the amount of water needed to allow YOU to form it into a ball, not the machine.
Provided by Charlotte
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 5
Steps:
- Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes, and shortening, cut into cubes. (Your fat should be frozen or very cold. You may vary the proportions, or use some lard, but the total should be 9 tablespoons.) Add salt. Pulse three times with three counts per pulse to lightly mix the ingredients.
- With the motor running, pour ice water into the workbowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.
- Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hand. you can squeeze it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water. (Note that if you are making crust in the food processor, you will use less water than most recipes call for.)
- Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes in the refrigerator. Roll it out on a cool surface if you can. Then follow your pie recipe for baking.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 17.9 g, Cholesterol 15.3 mg, Fat 14 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 5.7 g, Sodium 146.8 mg, Sugar 0.1 g
TART PASTRY
This is a wonderful pastry recipe to use for tarts, it's the perfect amount to fill a 11-inch fluted round tart pan and has a wonderful texture. Use shortening for this only. Pie weights or raw rice will be needed to bake the crust. The pastry can be made by hand or in the food processor.
Provided by Kittencalrecipezazz
Categories Tarts
Time 1h15m
Yield 1 pastry shell
Number Of Ingredients 6
Steps:
- Blend together flour, sugar, salt, butter and shortening with your fingers or a pastry blender (or pulse on a processor) just until the mixture resembles coarse meal, the mixture should be pea-size.
- Drizzle the ice water starting with 3 tablespoons over the flour mixture; gently stir with a fork (or pulse with a processor) until incorporated.
- Squeeze a small amount in your hands, if it does not hold together add in more ice water 1 tablespoon at a time, stirring or pulsing with a processor until JUST combined.
- Test again, but be careful not to overwork the mixture, as the pastry will be tough.
- Transfer the mixture onto a lightly floured surface and divide into 6 portions.
- Using the heel of your hand, smear each portion once or twice in a forward motion.
- Gather dough together with a scraper and press into 1 ball.
- Flatten into a 6-inch disc.
- Wrap in plastic wrap and chill for about 1 hour.
- Roll out dough with a floured rolling pin into a 13-inch round on a lightly floured surface.
- Fit into the 11-inch tart pan.
- trim any excess dough leaving a 1/2-inch overhang.
- Fold the overhang inward and press against the side of the pan to reinforce edge.
- Lightly prick the bottom and sides of the pastry with a fork.
- Chill for 30 minutes.
- Set oven to 375 degrees.
- Line the shell with foil and fill with pie weights or raw rice.
- Bake in the center of the oven until the pastry is golden along the rim (about 20 minutes).
- Remove the shell from the oven, and carefully remove the foil and pie weights, return back to oven and bake for another 10 minutes or until golden all over.
PASTRY CRUST (PIE CRUST)
Easy food processor pie crust. I adapted from a Kitchenaid cookbook - theirs was good, but didn't make quite enough crust. This recipe makes enough for one double-crust pie, or two single-crust pies.
Provided by appleydapply
Categories Dessert
Time 15m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Add flour and salt to food processor work bowl fitted with multi-purpose blade. Pulse for 2 seconds to blend.
- Add shortening and butter. Pulse 3-4 times, about 2-3 seconds each time, until mixture is crumbly.
- Sprinkle 5 tablespoons ice-cold water over mixture and pulse 1-3 times, about 2-3 seconds each time, until mixture pulls away from sides of work bowl and starts to form a loose ball. If necessary you can add up to 1-2 more tablespoons of water a bit at a time, but don't let it get too wet.
- Remove from bowl and form into 2 balls.
- On a lightly floured surface, roll each ball into a circle.
- Use crusts as directed in your recipe, for one double-crust pie, or two single-crust pies.
SINGLE-CRUST FOOD PROCESSOR PIE DOUGH
This single-crust pie dough is from Ken Haedrich can be used for both sweet and savory pies. It has great flavor, flaky texture, and is easy to handle.
Provided by Ken Haedrich
Yield Makes one 9- to 9½-inch standard or deep-dish pie shell
Number Of Ingredients 6
Steps:
- Combine the flour, cornstarch, and salt in a large bowl. Scatter the fat on a large flour-dusted plate. Measure the vinegar into a 1-cup glass measuring cup. Add just enough cold water to equal a scant ⅓ cup. Refrigerate everything for 10 to 15 minutes.
- Transfer the dry ingredients to a food processor. Add all of the fat, then pulse the machine six or seven times, until the pieces of fat are roughly the size of small peas.
- Pour the vinegar-water mixture through the feed tube in a 7- or 8-second stream, pulsing the machine as you add it. Stop pulsing when the mixture is just starting to form larger clumps.
- Turn the dough out onto your work surface and pack it into a ball. Put the dough on a sheet of plastic wrap and flatten it into a 3/4-inch-thick disk. Wrap the disk and refrigerate for at least 1 hour before rolling.
FOOD PROCESSOR PIE OR TART PASTRY
My mom swears by this pie crust. I personally haven't tried this one, but have tasted hers and watched her make it. It is easy and always turns out.
Provided by CookingMonster
Categories Dessert
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- With chopping blade, put all ingredients except water in bowl of food processor.
- (Margarine should be cut into small cubes, and put in separately.)
- Process until mixture is consistency of coarse meal(5-10 seconds).
- With machine running, pour water steadily and slowly through feed tube. You may not need all the ice water.
- A ball of dough will form above blade (30-50 seconds).
- Remove from food processor.
- Use immediately or chill for later use.
- Makes two 8-inch pie crusts.
Nutrition Facts : Calories 1417.5, Fat 92.4, SaturatedFat 16.1, Sodium 3393.7, Carbohydrate 128.2, Fiber 4.5, Sugar 0.5, Protein 18.2
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