Single Flaky Pie Crust (Food Processor)

"This is a terrific all-purpose pie crust that you can use during the holiday season (or all year long) for your single-crust pie. This can be prepapred 2 days ahead of use; simply cover and refrigerate."
 
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photo by Lori Mama photo by Lori Mama
photo by Lori Mama
photo by Boomette photo by Boomette
Ready In:
40mins
Ingredients:
6
Yields:
9 inch pie crust
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ingredients

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directions

  • Mix flour, sugar and salt in food processor. Add butter and shortening. Using on/off pulses, process until mixture resembles coarse meal. Drizzle 3 T. ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into a ball; flatten into a disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.
  • Roll out dough on lightly floured work surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively.

Questions & Replies

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Reviews

  1. Joycee Troyer
    I used this for a quiche crust so I left out the sugar. I live in a very dry area and was surprised that I needed to use 6 TB. of ice water! It made a lovely crust for the quiche!
     
  2. top31sitesandsubjec
    Jackie, all I can say is thank you, thank you, thank you. I will never do pie crusts any other way. Simple and efficient and now that is my motto since trying your recipe.
     
  3. BHENG D.
    Jackie, thank you so much for posting this pie crust. I've tried many pie crust but this is the best one of all. This will be now my official pie crust. THANK YOU. :)
     
  4. Lori Mama
    I must admit, making pie crust isn't my strong point. However I prod on because my husband loves his pie. I only need a single crust, now that it's just the 2 of us. This recipe is perfect and it allows me to use my food processor to boot. Easy to make and very flaky. It's a keeper. :)
     
  5. Boomette
    The dough was very easy to do. I'll do it again. As you can see, I'm not good to do beautiful pie crust. It has a great taste. I used it to do this pie : recipe#386723 THanks Jackie :) Made for 123 hit wonders
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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