Lindas Fantabulous Food Processor Pie Crust Recipes

AMISH NEVER FAIL PIE CRUST

Steps:

• Blend flour, sugar and salt.
• Cut in Crisco to pea sized pieces.
• Mix together egg, water and vinegar.
• Add to flour.
• Mix until moistened and a soft dough forms.
• Refrigerate for at least 1 hour before rolling.
• This will keep in the refrigerator for up to a week and will be easy to roll.

FLAKY FOOD PROCESSOR PIE CRUST

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.

LINDA'S FANTABULOUS FOOD PROCESSOR PIE CRUST

Steps:

• Whiz flour and salt in processor a few times.
• Add the frozen shortening and butter and whiz until you have pea sized lumps.
• Mix water, vinegar and egg well and dump over the flour mixture all at once. Whiz until the dough almost comes together. If it forms a ball you went too far --
• Dump the dough onto a sheet of waxed paper and divide in half. Shape the dough into two flat disks, wrap in plastic and refrigerate for two hours or double wrap and freeze for up to three months.
• Roll bottom crust to fit your pan. Before filling or blind baking paint the bottom crust with a beaten egg white. Trim the crust.
• Fill the shell and continue with your recipe.
• Roll the top crust. Lay on top of filling, and flute the edge.
• Mix the remaining egg white and yolk and 'paint' the top crust. For a fruit pie sprinkle sugar on top crust and for a savory add a drop or two of cream to the egg yolk and paint the top crust.
• Continue with your recipe and bake according to the directions.

BASIC FOOD PROCESSOR PIE CRUST

Steps:

• Insert metal blade into your food processor.
• Add flour, butter and salt and process until mixture is like coarse meal; it takes about 8 to 10 seconds.
• Add ice water and pulse, not process, until dough begins to clump together; don't let it form a ball.
• Remove dough from processor and place in a freezer-size plastic storage zippie bag.
• Work through the bag to press dough together into a ball; then press into a flat disc.
• Refrigerate dough for at least 1 hour.
• When you need it, roll dough out onto a lightly floured surface.
• Makes enough dough for a single 9 or 10-inch pie shell.
• Note that this is the recipe provided by Cuisinart; I am not quite as fussy and it always works for me; the key is the ice-cold butter, the ice-cold water, and not letting it process too long.

PECAN SHORTBREAD COOKIE PIE CRUST

Steps:

• Preheat oven to 350.
• Process cookies into crumbs in a food prcessor or crush in a heavy plastic bag with a rolling pin.
• Add melted butter and mix until combined.
• Press into bottom and sides of a nine-inch pie dish.
• Bake for 10 minutes; it will feel soft, but will firm up as it cools.
• Cool completely before filling with your favorite filling.

FOOD PROCESSOR PIE CRUST

Steps:

• Mix flour and salt in food processor.
• Add shortening and mix until shortening is cut into pea size pieces.
• While pulsing the food processor, drizzle in a tablespoon of water at a time, just until the dough forms a ball.
• The amount of water will vary each time.
• Place dough onto flour covered surface.
• Cut dough in half and roll into 2 circles.
• Place in pie plate and fill with your favorite pie filling and bake as directed.
• For a pre-baked pie shell- prick the bottom with a fork and bake for 9-12 minutes at 450.
• This makes one double crust pie or 2 pie shells.

PATE BRISEE FOOD PROCESSOR PIE CRUST (REAL SIMPLE)

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.

PASTRY CRUST (PIE CRUST)

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.