Last week I wanted to bake a few pies for Thanksgiving.  However, I did not have any pie crusts and I really dreaded making my own.  Pie crusts are a pain in the butt.  Then I discovered an old food processor that Dana and I had.  Who knew that we owned one.  Anyways, 3o seconds later, I had a fresh pie crust chilling in the refrigerator.  I don’t use food processors much, heck we just found out that we owned one, but they are the ultimate tool for making pie crust.  All you have to do is measure out the ingredients and be able to press the on button.  Food Processor Pie Crusts are the best!

Pie Crust

Food Processor Pie Crust

Measure out the flour, salt and sugar.  Place it into the bowl of the food processor.

Flour, salt and sugar

Measure out 1/2 cup of cold water into a cup and add ice cubes to make even colder (set aside).

Dice up the butter and shortening and add it to the bowl of the food processor. (You can use all butter or all shortening, but I find that a mix of the two makes the tastiest crusts.)

Add the fat

Pulse the mixture 8-10 times or until the mixture becomes coarse.

Mix until a ball starts to form

Turn the machine on and then slowly add 1 tbs of water at a time until the mixture forms a ball (My dough took 5 tbs).  Make sure to not include any ice.

Form a ball

Once the dough forms a ball, turn the dough out onto a floured surface. Divide the dough into two equal portions.  Roll the portions into 2 balls and cover with plastic wrap.

Wrap in plastic

Refrigerate the mixture for at least an hour and up to a day.

Roll out on parchment

When it is time to form the pie crusts I recommend rolling the dough out between two sheets of parchment.  That way you don’t have to add extra flour and the rolling pin won’t stick. Plus, it is easier to spin the dough to get a perfect circle.

Food Processor Pie Crust
Prep Time
5 mins
Total Time
5 mins
 
The quickest pie crust around!
Course: Dessert
Servings: 2 crusts
Author: Rex
Ingredients
  • 3 Cups all-purpose flour
  • 1 tsp kosher salt
  • 1 tbs sugar
  • 3/4 cup cold unsalted butter 1 1/2 sticks
  • 1/3 cup cold vegetable shortening
  • 1/2 cup ice cold water
Instructions
  1. Measure out the flour, salt and sugar. Place it into the bowl of the food processor.
  2. Measure out 1/2 cup of cold water into a cup and add ice cubes to make even colder (set aside).
  3. Dice up the butter and shortening and add it to the bowl of the food processor. (You can use all butter or all shortening, but I find that a mix of the two makes the tastiest crusts.)
  4. Pulse the mixture 8-10 times or until the mixture becomes coarse.
  5. Turn the machine on and then slowly add 1 tbs of water at a time until the mixture forms a ball (My dough took 5 tbs). Make sure to not include any ice.
  6. Once the dough forms a ball, turn the dough out onto a floured surface. Divide the dough into two equal portions. Roll the portions into 2 balls and cover with plastic wrap.
  7. Refrigerate the mixture for at least an hour and up to a day.
Recipe Notes

When it is time to form the pie crusts I recommend rolling the dough out between two sheets of parchment. That way you don't have to add extra flour and the rolling pin won't stick. Plus, it is easier to spin the dough to get a perfect circle.

 

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

Write A Comment

Pin It