Prep 1 hr 10 mins
Cook 0 mins
Easy, foolproof pie crust -- made easy by using your food processor. Prep time includes chilling time.
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup very cold unsalted butter, , cut into 1-inch pieces
- 1⁄2 teaspoon salt
- 1⁄4 cup ice cold water
- 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.
This was good and easy. I was able to roll it out for a double crust also. Thanks for a simple, delicious recipe.
Super easy pie crust. I was able to get crusts for a double crust pie out of the dough. Thanks for sharing!
This just didn't work for me. Although it was easy to put together and very easy to roll out, I found the finished crust to be somewhat salty and doughy tasting. Usually, butter makes for a crispier crust. No baking temp was given, so I baked it at 375° for about 15 minutes. Perhaps it needed a higher oven temp and longer baking time. Sorry, Lennie.