No Fail Pie Crust Food Processor Friendly Recipes

Steps:

• Combine flour and salt in a large bowl. Cut in shortening until it resembles coarse crumbs.
• Mix egg, water, and vinegar together in a separate bowl. Pour into flour all at once and blend with a fork until dough forms into a ball. Divide into 3 equal-sized rounds.
• Wrap with plastic and chill in a refrigerator until ready to prepare.

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:

• In a large bowl, stir together the flour, sugar and salt with a fork.
• Cut in the shortening with a fork until crumbly.
• In a small bowl, beat together the water, vinegar and egg; add to the flour mixture.
• Stir until all ingredients are moistened.
• Divide dough into 5 portions and, with hands, shape each into a flat round patty ready for rolling.
• Wrap each patty in plastic or waxed paper and chill at least 1/2 hour.
• When you are ready to use the pie crust, lightly flour both sides of the patty and roll out on a lightly floured board or pastry cloth.
• Keeping the pastry round, roll, from the center, to a 1/8-inch thickness into a circle 2 inches larger than the top of the pie pan.
• Fold in halves or quarters, transfer to the pie pan, unfold and fit in loosely.
• Press with fingers to remove air pockets.
• Fill the crust.
• Place the other crust on top; flute edges with a fork and place decorative slits in top of crust to allow steam to escape.
• Bake as directed in the pie recipe you are following.
• Bake pie on the LOWEST rack in oven to prevent bottom crust becoming soggy.
• FOR A PRE-BAKED UNFILLED PIE SHELL:.
• Prick the bottom and sides of a pastry lined pie pan with a fork.
• Bake on the CENTER rack in a preheated 450 degree Fahrenheit oven 12 to 15 minutes, or until golden brown (a metal pan will take longer than glass).
• Cool on a wire rack (the shell will shrink and edges pull away from pan).
• Fill as desired.

Steps:

• Cut together flour, shortening and salt until it resembles small peas.
• Combine the egg, water and vinegar and gradually add to flour mixture.
• Stir just until moistened and a soft dough forms.
• Divide into 2 disks.
• Wrap and refrigerate until ready to use.
• Roll out and use with your favorite pie recipe!

Steps:

• Beat egg in measuring cup.
• Add cold water to measure 1 cup.
• Add 1 tbsp vinegar.
• Put dry ingredients in processor.
• Add liquid, about 1/4 cup while processing til mixture forms a lump.
• Let rest for 30 minutes or more. Make pie crusts as usual.
• I usually roll out on plastic wrap.

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:

• 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:

• 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.

Steps:

• Combine 2/3rds of flour, sugar, and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
• Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.
• I often switch out a cup of the butter for COLD coconut oil. Still works great!