Ingredients for Food Processor Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- Shortening
- 1 cup (2 sticks) unsalted butter, very cold and cubed
- Water
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How to Make Food Processor Pie Crust
- Combine Dry Ingredients: In a food processor fitted with the chopping blade, combine 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon granulated sugar. Pulse a few times to combine.
- Cut in Butter: Add 1 cup (2 sticks) very cold, cubed unsalted butter to the food processor. Pulse 3-4 seconds at a time until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Do not over-process.
- Add Ice Water Gradually: With the food processor running, slowly drizzle in 6-8 tablespoons of ice water, one tablespoon at a time, until the dough just begins to come together and form a ball. Be careful not to over-mix.
- Chill the Dough: Gently form the dough into a ball. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 45 minutes) to allow the gluten to relax and the butter to firm up.
- Divide and Roll: Divide the dough in half. On a lightly floured surface, roll out one half of the dough into a 12-inch circle (about 2 inches larger than your 9-inch pie plate).
- Transfer to Pie Plate: Carefully transfer the rolled-out dough to your 9-inch pie plate. Gently ease the dough into the bottom and up the sides of the plate. Trim any excess dough.
- Repeat for Top Crust (if needed): Repeat steps 5 and 6 for the second half of the dough if making a double-crust pie.
- Bake: Bake according to your pie filling's instructions. The crust should be a beautiful golden brown.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
1g
Fat
137g
Carbs
31g
