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Foolproof Flaky Food Processor Pie Crust

  • Author: Lauren Grant-Vose
  • Prep Time: 5 minutes
  • Chill time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 1 single 9-inch pie crust (deep dish or regular) 1x
  • Category: Dessert
  • Method: Food Processor
  • Cuisine: American

Description

This recipe makes the absolute perfect pie crust! Tender, perfectly flaky, and flavorful!


Ingredients

Scale
  • 1 ¼ cups (150 grams) all-purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon table salt
  • ¼ cup vegetable shortening, cut into ¼ inch pieces, chilled
  • 6 tablespoons unsalted butter, cut in ¼ inch pieces, chilled
  • 4 tablespoons ice water

Instructions

  1. In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine.
  2. Sprinkle shortening over flour mixture and process until flour resembles course cornmeal, about 5 pulses. Sprinkle butter over flour mixture and pulse until crumbs are slightly smaller than pea-sized, 15–20 pulses.
  3. Transfer dough mixture to a large bowl and sprinkle 3 tablespoons of ice water over dough.
  4. Using a rubber spatula, mix water into dough, pressing the dough together. If the dough doesn’t come together add remaining tablespoon of ice water and mix until dough is cohesive.
  5. Turn dough out onto a clean, flat surface, flatten into a 4-inch disk and wrap with plastic wrap; transfer to refrigerator and chill 1 hour.
  6. Remove dough from refrigerator and let stand at room temperature for 10 minutes before rolling out using a rolling pin. Use to make desired pie or galette.


Notes

  • To make a double pie crust, just double the ingredients.
  • This recipe fits both a regular and deep-dish 9-inch pie pan.
  • Remember to keep the dough and ingredients as cold as possible as you work with them.
  • If making a pie with a double crust, top the crust with some turbinado or demerara sugar to create a sweet, crunchy outer crust.

Keywords: food processor pie crust

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