Creating a delicious and flaky pie crust from scratch can be a daunting task, but it doesn't have to be. With the help of a food processor, making a pie crust is quick and easy. In this article, we will guide you through the process of creating a basic food processor pie crust, providing step-by-step instructions and tips to ensure a perfectly flaky and golden crust every time. We will also discuss different variations and fillings that you can use to create a variety of sweet and savory pies. So grab your food processor and let's get started on creating the perfect pie crust!
Here are our top 9 tried and tested recipes!
BASIC PIE CRUST
Use this recipe when making our Coconut Custard Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 40m
Yield One 9-inch crust
Number Of Ingredients 5
Steps:
- In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Dont overmix.
- Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
- On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).
- Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.
Nutrition Facts : Calories 138 g, Fat 9 g, Protein 2 g
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
BASIC FOOD PROCESSOR PIE CRUST
Easy, foolproof pie crust -- made easy by using your food processor. Prep time includes chilling time.
Provided by Lennie
Categories Pie
Time 1h10m
Yield 1 pie crust
Number Of Ingredients 4
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.
Nutrition Facts : Calories 1496.3, Fat 93.9, SaturatedFat 58.6, Cholesterol 244, Sodium 1180.2, Carbohydrate 143.2, Fiber 5.1, Sugar 0.6, Protein 20.3
PERFECT PIE CRUST
Try this recipe for Perfect Pie Crust from Food Network's Ina Garten.
Provided by Ina Garten
Categories dessert
Yield 2 (10-inch) crusts
Number Of Ingredients 6
Steps:
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
BASIC SHORTCRUST PIE CRUST
This easy, no fail, flaky all purpose pastry can be made by hand or in the food processor. The proportion of butter and shortening gives the pastry a perfect flavor and texture. Use this pastry for quiches and fruit or meat pies.
Provided by Olha7397
Categories Dessert
Time 15m
Yield 2 pie crusts
Number Of Ingredients 6
Steps:
- In a large bowl, sift together the flour and salt. Blend in the butter and shortening until the mixture resembles coarse breadcrumbs.
- In a cup, combine the water and vinegar or lemon juice. Sprinkle the liquid over the flour mixture. Using your fingers, work the liquid in and gather the dough into a ball. Divide the dough into two equal pieces.
- Roll out as needed or wrap the dough in plastic wrap and chill.
- To partially bake the pastry, preheat the oven to 425°F Cut a piece of parchment, foil or waxed paper to fit inside the pie plate. Fill the paper with dried beans and bake for 15 minutes. Lift out the paper and beans and proceed with the rest of the recipe. Or use unbaked as required in your recipe.
- Makes enough pastry for one 9-or 10 inch double crust pie.
- Lucy Waverman's Cooking School Cookbook.
FLAKY FOOD PROCESSOR PIE CRUST
If you've never made pastry dough in the food processor, you're in for a treat. This recipe is foolproof and easy. Make sure all the ingredients are chilled, plop them into the processor, and that's it. You'll get flaky, manageable dough.
Provided by Cucina Casalingo
Categories Dessert
Time 40m
Yield 1 pie crust, 8 serving(s)
Number Of Ingredients 5
Steps:
- Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes, and lard, cut into cubes. (Your fat should be frozen or very cold). Add salt. Pulse three times with three counts per pulse to lightly mix the ingredients.
- With the motor running, pour ice water into the work bowl just until the dough 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 hands. 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 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 208.4, Fat 14, SaturatedFat 6.8, Cholesterol 22.9, Sodium 146.7, Carbohydrate 17.9, Fiber 0.6, Sugar 0.1, Protein 2.5
EASY HOMEMADE PIE CRUST
This homemade pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. You can make a double batch of this and freeze the individually wrapped dough for future pie-related adventures.
Provided by Chef John
Categories Pastry Pie Crusts
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Combine flour, butter, and salt in a food processor. Pulse until mixture resembles coarse crumbs, about 10 (1-second) pulses.
- Stir ice water and vinegar in a small bowl.
- Pour 1/2 of the ice water mixture into flour mixture; pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water mixture; pulse until mixture starts to come together, about 8 (1-second) pulses.
- Turn dough out onto a wooden surface, pat it into a circle, and divide it in half. Form each half into a disc, about 5-inches wide.
- Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.
Nutrition Facts : Calories 346 calories, Carbohydrate 29.8 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 14.6 g, Sodium 149.7 mg, Sugar 0.1 g
BASIC FLAKY PIE CRUST
It is just what it claims to be. Use as unbaked pie shell.
Provided by stephanie
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
- Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
- Roll out dough, and put in a pie plate. Fill with desired filling and bake.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 14.9 g, Fat 13 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.2 g, Sodium 73.2 mg, Sugar 0.1 g
FOOD PROCESSOR PIE CRUST
Make and share this Food Processor Pie Crust recipe from Food.com.
Provided by LoveBakedIn
Categories Dessert
Time 15m
Yield 2 pie shells
Number Of Ingredients 4
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.
Nutrition Facts : Calories 1059.4, Fat 69.6, SaturatedFat 17.3, Sodium 1174.1, Carbohydrate 95.4, Fiber 3.4, Sugar 0.3, Protein 12.9
Tips:
- Always use cold butter straight from the refrigerator. This will help prevent the butter from melting and making the dough tough.
- Work quickly to keep the butter cold. If the butter starts to melt, the dough will be more difficult to work with and will not be as flaky.
- Don't overmix the dough. Overmixing will develop the gluten in the flour and make the dough tough.
- Chill the dough before rolling it out. This will help prevent the dough from sticking and will make it easier to work with.
- Use a sharp knife or pastry cutter to cut the butter into the flour. This will help create small pieces of butter that will melt and create flaky layers in the dough.
- Don't add too much water to the dough. The dough should be moist enough to come together, but not too wet.
- If you are making a double-crust pie, roll out the bottom crust slightly larger than the pie plate. This will allow you to trim the excess dough and create a clean edge.
- Bake the pie crust in a preheated oven. This will help prevent the crust from shrinking.
Conclusion:
Making pie crust in a food processor is a quick and easy way to get a flaky, delicious crust. By following these tips, you can make sure your pie crust turns out perfect every time.
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