Fast & Easy Food Processor Pie Crust

Fast & Easy Food Processor Pie Crust
I use my food processor to make a wonderful flaky crust. If you don’t have a food processor, you can use a mixer with a K hook, a hand pastry blender, or even two knives. It doesn’t take much time, no matter which method.

I save time when making pie crust not only by using my food processor, but also by using a pastry cloth and rolling pin cover. With a little practice, you can make a couple of flaky delicious crusts in less than 30 minutes. These crusts can be rolled and baked several weeks ahead.

The key to a flaky crust is to use chilled butter and ice water. Also, try to handle the dough as little as possible. If you’re making a double crust pie, double the recipe; you will have enough dough for the double crust pie and one single shell.

Basic Pie Crust

Makes 1 9” pie crust with extra dough for a lattice or several cinnamon sugar pie cookies

1 1/4 cups flour
1/2 teaspoon salt
6 tablespoons chilled butter
2 tablespoons shortening
3 to 4 tablespoons ice water

Mix the flour and salt in the food processor. Cut the butter in chunks and add them to the flour mixture; pulse a few times until the butter is incorporated into the mixture and it looks like cornmeal. Add the ice water and process just until it forms a ball.

Roll the dough out to a 12" circle on a floured pastry cloth; transfer to a 9" pie plate; trim and flute the edges.

If making a pie to be baked with filling inside, proceed with recipe; if baking the plain shell, prick with a fork and chill 30 minutes in the fridge or 15 minutes in the freezer. Bake in a 425° oven for 8-10 minutes or until lightly browned.

Amount Per Serving
Calories 179 Calories from Fat 111
Percent Total Calories From:
Fat 62% Protein 5% Carb. 33%

Nutrient Amount per
Total Fat 12 g
Saturated Fat 6 g
Cholesterol 23 mg
Sodium 234 mg
Total Carbohydrate 15 g
Dietary Fiber 0 g
Sugars 0 g
Protein 2 g

Vitamin A 7% Vitamin C 0% Calcium 0% Iron 1%

You Should Also Read:
Fast & Easy Cream Pie in the Microwave

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