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
KITCHEN AID FOOD PROCESSOR PIE CRUST RECIPE - (3.9/5)
Provided by hotmama
Number Of Ingredients 5
Steps:
- Place flour and salt in the bowl of the food processor and pulse to combine. Add the cold butter cubes and pulse a few times until the mixture starts to become mealy and forms plainly visible pea-sized nuggets. Slowly add the wet ingredients. To ensure a tender crust, first pulse in the white vinegar, adding a little every couple of pulses. Next, pulse in the ice water - a little water , 3-4 pulses; a little more water, 4-5 pulses. Try not to over wet the dough. Pulse until the dough just starts clumping together, then pull some dough out and squeeze test it to see if it is holding together. Be careful not to over-mix the dough. If it appears dry and is not holding, add a few additional tablespoons of water. Dump the dough onto a floured surface and gather into two balls. Flatten each, wrap in plastic wrap and refrigerate until ready to use. Often you will find this "rest" period helps even out the moisture in a slightly dry dough. One last hint: be sure to roll out the dough to at least 1 inch wider than your pie pan. Then you'll have plenty left over to drape. Be careful not to stretch the dough loosely in the pan. The pie crust shrinks if it is not stretched to just fit the pan.
FOOD PROCESSOR PIE CRUST
This pie crust is very tender and buttery. The recipe makes two 9-inch pie crusts. Note: Preparation time includes time required for pie dough to chill.
Provided by MarthaStewartWanabe
Categories Dessert
Time 1h12m
Yield 2 pie crusts
Number Of Ingredients 5
Steps:
- Using chopping blade of your food processor, properly position the blade and place all ingredients except ice water in processor bowl. Pulse for 3-4 seconds at a time until mixture resembles pea-sized crumbs.
- With processor running, drizzle water one tablespoon at a time until mixture pulls away from the processor bowl and forms a loose ball.
- Gently shape dough into a ball, wrap in plastic wrap and refrigerate for 30-45 minutes.
- Cut dough in half and form each half into a ball. Onto a lightly floured surface, gently roll one half of dough out to two inches larger than the pie plate.
- Roll dough onto rolling pin and move to pie plate, being careful not to tear during transfer. If baking a filled pie, repeat process for top crust. Bake per pie filling instructions. Pie crust should turn out golden brown.
- Note: If baking two empty pie shells, pierce pie crust which has been formed to pie plate generously with a fork and bake at 425 F for 12 minutes or until golden brown.
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.
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