Food Processor Pie Crust
Discover the secret to a perfect pie crust: using a food processor makes a buttery and flaky pastry in seconds!
Servings: 2 pie crusts
Video
Equipment
- full sized food processor This is the one I use.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
Instructions
- Add the dry ingredients (flour, salt, sugar) to your food processor and pulse several times to combine them well.
- Pulse in the cold butter by pressing the start button repeatedly to chop up the butter into fine bits. It will look crumbly.
- Continue to pulse as you add the ice water (you will need between 1/4 and 1/2 cup.) Drizzle it slowly through the the top of the food processor while pulsing. Start by adding the water gradually, just until the dough comes together. The exact amount of water needed can vary depending on factors like humidity and the moisture content of the flour, so it's important to add it slowly to avoid making the dough too wet. The dough should be just moist enough to hold together when you press it, but not sticky.
- Gather the dough into a ball using your hands, and divide in half. Flatten each half into a disc.
- Wrap the dough discs tightly in plastic wrap or place it in a resealable plastic bag. Chill in the refrigerator for at least 1 hour, or up to 2 days. This resting time allows the gluten to relax, making the dough easier to roll out and helping to prevent shrinkage during baking.
- Once the dough is chilled, lightly flour your work surface and rolling pin. Unwrap the dough and place it on the floured surface. Depending on how cold it is you may need to let it sit to warm up a bit so you can roll it out.
- Begin rolling from the center of the dough outward, applying even pressure. Rotate the dough a quarter turn after every few rolls to maintain an even thickness and to prevent sticking. Aim for a thickness of about 1/8 inch. If the dough starts to crack, let it warm up slightly at room temperature before continuing.
- Your dough is ready to use according to your particular recipe!
Nutrition
Calories: 278 kcal · Carbohydrates: 24 g · Protein: 3 g · Fat: 19 g · Saturated Fat: 12 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 49 mg · Sodium: 379 mg · Potassium: 39 mg · Fiber: 1 g · Sugar: 0.5 g · Vitamin A: 567 IU · Calcium: 10 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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