How to Make a Pie Crust in a Food Processor
Place all dry ingredients in the food processor, with the multi-purpose blade (the standard metal cutting one) and pulse three to five times for 1 1/2 seconds for each pulse., Add the butter, that has been cut into little chunks, and pulse three to...
Step-by-Step Guide
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Step 1: Place all dry ingredients in the food processor
Lift the mixture completely by stirring it in an upwards motion, bringing the ingredients on the bottom to the top. , Lift the mixture again. , of iced water (no chunks of ice should be added) and pulse three to five times for 1 1/2 seconds per pulse.
Lift mixture. , of water.
Pulse and lift, as directed above.
Add just enough water so that the mixture forms a dough and lifts away from the food processor walls. , It should be slightly sticky but still soft and fluffy. ,, Use your hand to press one of the balls into a disc.
Then roll it out, being careful not to rip it, until it's a bit bigger then the pie pan that is being used to bake the crust in. , Using the wax paper to lift the dough, flip the it over.
Tuck your pie dough down into the pan without stretching or ripping it. ,, If the pie has a top crust, form both edges together. , If you have small scraps left over, you can bake them separately with a little cinnamon and sugar, and just enough butter to make it stick. , -
Step 2: with the multi-purpose blade (the standard metal cutting one) and pulse three to five times for 1 1/2 seconds for each pulse.
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Step 3: Add the butter
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Step 4: that has been cut into little chunks
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Step 5: and pulse three to five times for 1 1/2 seconds per pulse.
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Step 6: Add shortening in little chunks; pulse three to five times for 1 1/2 seconds per pulse.
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Step 7: Add three or four tbs.
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Step 8: Add three or four more tbs.
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Step 9: Squeeze some of the mixture in your hand.
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Step 10: Transfer the mixture into a bowl and shape into two approximately even balls.
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Step 11: Set down a large sheet of waxed paper or a pastry cloth with some flour on it.
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Step 12: Place your pie pan on the rolled out dough upside down and.
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Step 13: Use the other dough for the top crust or for a second pie
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Step 14: depending on your recipe.
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Step 15: Form the outer crust by pinching with fingers or pressing a fork along the rim.
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Step 16: Trim off any excess with a knife and roll it into the next crust.
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Step 17: Finished.
Detailed Guide
Lift the mixture completely by stirring it in an upwards motion, bringing the ingredients on the bottom to the top. , Lift the mixture again. , of iced water (no chunks of ice should be added) and pulse three to five times for 1 1/2 seconds per pulse.
Lift mixture. , of water.
Pulse and lift, as directed above.
Add just enough water so that the mixture forms a dough and lifts away from the food processor walls. , It should be slightly sticky but still soft and fluffy. ,, Use your hand to press one of the balls into a disc.
Then roll it out, being careful not to rip it, until it's a bit bigger then the pie pan that is being used to bake the crust in. , Using the wax paper to lift the dough, flip the it over.
Tuck your pie dough down into the pan without stretching or ripping it. ,, If the pie has a top crust, form both edges together. , If you have small scraps left over, you can bake them separately with a little cinnamon and sugar, and just enough butter to make it stick. ,
About the Author
Nancy Brooks
Experienced content creator specializing in creative arts guides and tutorials.
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