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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
Serving
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%




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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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