Best 4 Lindas Fantabulous Food Processor Pie Crust Recipes
Are you looking for the perfect pie crust recipe that is both delicious and easy to make? Look no further than Linda's Fantabulous Food Processor Pie Crust! This recipe uses a food processor to quickly and easily create a flaky, buttery crust that is perfect for any type of pie. With just a few simple ingredients and a few minutes of your time, you can have a delicious, homemade pie crust that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
LINDA'S FANTABULOUS FOOD PROCESSOR PIE CRUST
This is easy, yummy, fast and can be frozen after shaping into disks! What more could you want! Good for fruit pies, cream pies, pot pies, quiche, pigs in a blanket! Make a double batch and freeze the disks you don't need for your recipe. Makes enough dough for two 9 or 10 inch deep dish crusts. Please note that on a humid day you will need less water and on a dry day a little more. This makes a beautiful and flaky crust and cuts like a dream.
Provided by Secret Agent
Categories < 15 Mins
Time 10m
Yield 2 crusts
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1611.9, Fat 103.5, SaturatedFat 43.8, Cholesterol 298, Sodium 163, Carbohydrate 143.7, Fiber 5.1, Sugar 0.8, Protein 26
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
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
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 Allrecipes Member
Categories Pastry Pie 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
Tips:
- Use a food processor to make the pie crust dough. This will save you time and effort, and it will also help to ensure that the dough is evenly mixed.
- Use cold butter. This will help to prevent the dough from becoming too greasy.
- Add ice water to the dough one tablespoon at a time. This will help to prevent the dough from becoming too wet. You may not use the full amount of water. Watch to see how much the dough needs.
- Knead the dough only until it comes together. Over-kneading will make the dough tough.
- Chill the dough for at least 30 minutes before rolling it out. This will help to make the dough easier to work with.
- Roll out the dough on a lightly floured surface. This will prevent the dough from sticking to the counter or rolling pin.
- Use a sharp knife to trim the edges of the pie crust. This will help to create a clean, even edge.
- Bake the pie crust at a high temperature for 10-12 minutes. This will help to create a golden brown crust.
Conclusion:
Making a pie crust from scratch can be a daunting task, but it's actually quite easy if you follow the right steps. By using a food processor, you can save time and effort. And by following the tips above, you can ensure that your pie crust turns out perfect every time.
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