Flaky Food Processor Pie Crust
Description
This expert-tested Food Processor Pie Crust is foolproof and made simple in the food processor. It's buttery, never soggy, and melts in your mouth all with six ingredients. It will give you perfect crust results every single time!
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Ingredients
- 1 ¼ cups (150g) all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon kosher 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
- In bowl of a food processor, combine flour, sugar, and salt; pulse to combine.
- Sprinkle shortening over flour mixture and process until flour resembles coarse cornmeal, about 5 pulses. Sprinkle butter over flour mixture and pulse until crumbs are slightly smaller than pea-sized, 15–20 pulses.
- Transfer dough mixture to a large bowl and sprinkle 3 tablespoons of ice water over dough.
- 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.
- 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.
- 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.
Equipment
Notes
Double Pie Crust: To make a double pie crust, just double the ingredients.
Pie Plate Size: This recipe fits both a regular and deep-dish 9-inch pie pan.
Baking Double Pie Crust: If making a pie with a double crust, brush the top crust with a bit of egg wash and sprinkle with turbinado or demerara sugar to create a sweet, crunchy outer crust.
Keep ingredients cold: It's important to keep everything as cold as possible so the butter and shortening "dot" the dough instead of melting into it and creating a homogenous dough.
Don't overwork the dough: When you see pea-sized crumbles, stop pulsing! At this point the fat is evenly dispersed but you haven't worked the dough too much and formed a lot of gluten.
Roll out 1-inch larger than pie plate: You want the rolled out dough to be slightly larger than your plate to account for lining the sides of the plate, not just the bottom of the plate. Plus, you want a bit of overhang to then fold under and crimp.
Chill the assembled pie before baking: It's important to chill the dough-lined plate (for blind baking) or assembled pie prior to baking. Chilling the dough-lined pie plate allows the dough to relax which will keep it from shrinking in on itself during baking, and it firms up the fat, which will lead to a flakier crust.
Nutrition
Serving: 1/8 of recipeCalories: 219kcalCarbohydrates: 27gProtein: 2gFat: 12gSaturated Fat: 6.5gCholesterol: 23mgSodium: 149mgFiber: 0.5gSugar: 12g
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