Flaky Food Processor Pie Crust Recipes

Steps:

• In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
• While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.

Steps:

• 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.

Steps:

• 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.
• 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.
• 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.)
• 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.

Steps:

• Blend flour, sugar and salt in processor.
• Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal.
• Transfer mixture to bowl.
• Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture.
• Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
• Gather dough into 2 balls; flatten each into disk.
• Wrap each in plastic and chill 30 minutes.
• (Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw overnight in refrigerator. Soften slightly at room temperature before using).
• Zelly Bell I'd say you have a way more modern oven than I do, thank goodness, and you should "tailor" this recipe to what what works for you and your oven, as I imagine most ovens are newer than mine, which I'm just used to mine now, and can even bake good cookies from scratch with it now. This recipe is simply a good easy pie crust easy enough for a beginner in even a not user-friendly oven.
• Please Do NOT be intimidated at making your own pie crust, it's not that much work and way worth it. It's more enjoyable when they compliment you to say, "I made it from scratch". Bottom line it's worth trying. If I can make a good pie crust you can too.

Steps:

• Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes, and lard, cut into cubes. (Your fat should be frozen or very cold). Add salt. Pulse three times with three counts per pulse to lightly mix the ingredients.
• With the motor running, pour ice water into the work bowl just until the dough 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.
• Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hands. 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).
• Wrap your dough ball in 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.

Steps:

• Mix flour and salt in food processor.
• Add shortening and mix until shortening is cut into pea size pieces.
• While pulsing the food processor, drizzle in a tablespoon of water at a time, just until the dough forms a ball.
• The amount of water will vary each time.
• Place dough onto flour covered surface.
• Cut dough in half and roll into 2 circles.
• Place in pie plate and fill with your favorite pie filling and bake as directed.
• For a pre-baked pie shell- prick the bottom with a fork and bake for 9-12 minutes at 450.
• This makes one double crust pie or 2 pie shells.

Steps:

• Measure out flour, sugar and salt in a bowl, and place in freezer.
• Cube butter and shortning into 1/2 inch cubes and place in freezer as well, for up to 30 mintues.
• Combine the chilled fats to the bowl of flour/sugar/salt, and pinch together with your fingers to combine, until mixture is about the size of small peas. You can also use a pastry cutter, but I find my hands work even better.
• Slowly drizzle ice water over the top and gently knead until no dry patches remain.
• Try to press the dough together with your fingers, and it should hold together.
• If not, sprinkle some more ice water, and knead a tiny bit more.
• The dough should look rather rough, not smooth like bread or pizza dough.
• Divide in half and press each half into a round flat disk, wrap in plastice wrap.
• Refrigerate disks for at least 30 mintues, (or up to several days) before rolling out pie.
• Roll out the dough.
• If dough has been chilling for longer than 30 minutes, let it stand at room temperature until pliable enough to roll.
• Flour your work surface and roll out dough, working from the middle out, in all directions.
• Roll out dough 3-4 inches larger than your pie pan so you can cover the entire bottom and create a rim.
• Roll dough over your pin, and transfer to your pie pan.
• Trim any excess dough, leaving about 3/4 inch around the edge.
• Follow the instrucitons what whatever pie you will be making.
• The second half of the dough can be used for another pie, or to top this one!