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Flaky Food Processor Pie Crust

Flaky Food Processor Pie Crust

Charlotte

Charlotte

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

CtrlAltDefeat
155

CtrlAltDefeat

11/25/2008

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 make sure the fats were evenly distributed). I also added the water one TBSP at a time, dribbling slowly and stopping the processor to mix after each. I have a feeling pie crust can be very hard to work with, so I poured my mixture into a bowl and used saran wrap to bring the mixture into a ball (no bits escaped or stuck to my hands). After colding it up for an hour,I put down wax paper on the table and covered the ball with waxed paper and pulled my rolling pin out of the fridge and had ZERO problems rolling out a nice, thin pie crust. I think I would have had problems though w/o the wax paper, but it made it easy to roll w/o breaks, stuck bits and super easy to transfer to the pie pan. When I made a lattice crust, I put the rolled out dough back in the fridge for an hour before cutting and it too came out amazing. I made a pumpkin pie and and an apple pie w/ lattice crust (my first pie baking experience ever) and my guests seriously thought they were bakery purchased b/c they looked so professional and tasted like a dream.

vegcook4six
154

vegcook4six

1/26/2004

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 roll (although chilling helps!). I usually just use butter out of the fridge (already hard) but freeze my shortening for an hour. If I can see flecks of shortening and butter when I roll out the dough, I know that it is perfect.

EDGAR1
58

EDGAR1

12/1/2003

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

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