Prep 15 mins
Cook 0 mins
Easy food processor pie crust. I adapted from a Kitchenaid cookbook - theirs was good, but didn't make quite enough crust. This recipe makes enough for one double-crust pie, or two single-crust pies.
- 2 1⁄4 cups all-purpose flour
- 3⁄4 teaspoon salt
- 1⁄2 cup shortening
- 5 tablespoons butter, cold, cut into pieces
- 5 -7 tablespoons water, ice cold
- Add flour and salt to food processor work bowl fitted with multi-purpose blade. Pulse for 2 seconds to blend.
- Add shortening and butter. Pulse 3-4 times, about 2-3 seconds each time, until mixture is crumbly.
- Sprinkle 5 tablespoons ice-cold water over mixture and pulse 1-3 times, about 2-3 seconds each time, until mixture pulls away from sides of work bowl and starts to form a loose ball. If necessary you can add up to 1-2 more tablespoons of water a bit at a time, but don't let it get too wet.
- Remove from bowl and form into 2 balls.
- On a lightly floured surface, roll each ball into a circle.
- Use crusts as directed in your recipe, for one double-crust pie, or two single-crust pies.
This is a modern method with old-fashioned taste. I used this for an apple pie just as it is. I used it for a chicken pie, and substituted 1/2 cup rye flour for 1/2 cup of the all-purpose flour. I chilled the dough both before and after rolling, and both times it was tender and flaky. A great way to make a delicious pie crust with very little work. Thanks for posting!
Wonderful!!!! This was oh so easy to make in the food processor. I did chill my dough a little bit after dividing it in half. I rolled out on for the bottom crust and rolled the other out and cut into strips to make a lattice-top for my pie which looks like I really put in a lot of work but didn't! ;) The flavor of the crust was nice and buttery and the texture was delicate and flaky. Perfect! Thanks for sharing!!! ~Sue
This is an awesome recipe and i just want to say that this is a good method and very simple compared to others. Everything turns out great!! I'm doing a blog on tips and stuff. Any input would be nice. http://gourmetpecanman.com/how-to-get-a-strong-crust/