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Easy Food Processor Pie CrustIf you are looking for an easy pie crust recipe, this food processor pie crust is the easiest. All you do is measure, dump and pulse. The food processor does all the work. To make the pie crust light and flaky, be sure to use very cold butter, shortening and water. Process dough just until it begins to form a ball as processing too much will make it tough. Refrigerate the dough for at least one hour before filling. This no fail pie crust recipe makes one 10-inch pie crust. Ingredients
Preparation 1. Place the flour, salt and sugar in the bowl of a food processor fitted with a steel blade and pulse 3 or 4 times until combined. 2. Dice the cold butter. Add the butter and shortening to flour mixture. Pulse 6 to 10 times, until the butter is the size of peas. With the machine running, pour the ice water, without the ice, down the feed tube and pulse the machine until the dough begins to form a ball. Stop processing and dump the dough out onto a floured surface and roll into a ball. Wrap in plastic wrap and refrigerate for at least 1 hour. 3. On a generously floured surface, with floured rolling pin, roll the dough into a 1/8-inch thick circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick. For easy clean up, lightly spray the pie pan with cooking spray before placing pie crust in pan. Fold the dough in half, place in the pie pan, and unfold to fit the pan, being careful not to tear or stretch the dough. Trim off excess pastry along edges. Fold edges under and crimp. Cover with plastic wrap and chill until ready to use. Return to Best Pie Crust Recipes
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