Flaky Food Processor Pie Crust

Flaky Food Processor Pie Crust

114

"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."

Ingredients

servings 207 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.)
  4. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

114
  1. 128 Ratings

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Most helpful

This pie crust turned out simply beautifully. Light, flaky, delicious. I cut up the fats into cubes and then tossed them in the flour and froze the entire thing for maximum coldness (and to ma...

Most helpful critical

Not my favorite pie crust by any means. Part of the problem may be that it's often difficult to teach an old dog (at least THIS old dog) new tricks - I'm much more comfortable making a pie crus...

This pie crust turned out simply beautifully. Light, flaky, delicious. I cut up the fats into cubes and then tossed them in the flour and froze the entire thing for maximum coldness (and to ma...

This is a great, basic pie crust recipe. I found it was a good combination of taste and flakiness, and it held up well. Even when I don't have time to chill the dough, it is relatively easy to...

this pie crust was very easy to make and flaky. i will make this recipe over and over

I was a pie crust failure, until I came upon this wonderfull recipe. It is so easy and makes everything you fill it with a huge hit!

Finally I got a flaky pie crust! Followed the recipe almost to the letter. I put the flour, salt, and cubed fats into a bowl and put it in the freezer for a couple of hours while I took care of ...

I've always had bad luck with pie crust, I think you have to make them all the time to have "the touch". Anyway, this crust wasn't any harder to work with than the all Crisco one I grew up makin...

This crust is great! It's super easy. This was the first pie crust I made and it turned out perfectly! Just make sure to watch the water (I didn't use the whole 3 Tb.) and work quickly.

EASY!!! Fantastic, tender, flaky crust! I used it with my favorite potpie recipe. I will use it again! Thanks, Charlotte.

Not my favorite pie crust by any means. Part of the problem may be that it's often difficult to teach an old dog (at least THIS old dog) new tricks - I'm much more comfortable making a pie crus...