"This is a basic white flaky pie crust, made in the food processor. The secret to good crust is to have everything very cold and to handle it as little as possible. Use frozen or almost frozen lard, butter, and/or shortening as your fat and ice water, and then chill the dough well before rolling. Process the dough as little as possible and use only the amount of water needed to allow YOU to form it into a ball, not the machine." — Charlotte
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1 1/2 cups
unsalted butter, cubed
This is a great, basic pie crust recipe. I found it was a good combination of taste and flakiness, and it held up well. Even when I don't have time to chill the dough, it is relatively easy to roll (although chilling helps!). I usually just use butter out of the fridge (already hard) but freeze my shortening for an hour. If I can see flecks of shortening and butter when I roll out the dough, I know that it is perfect.
Not my favorite pie crust by any means. Part of the problem may be that it's often difficult to teach an old dog (at least THIS old dog) new tricks - I'm much more comfortable making a pie crust by hand - after 8 gazillion pie crusts you get the "feel" of them. The crust seemed a little heavy on the fat, so while it did LOOK nice, it was neither as tender nor as flaky as it should have been.
This pie crust turned out simply beautifully. Light, flaky, delicious.
I cut up the fats into cubes and then tossed them in the flour and froze the entire thing for maximum coldness (and to make sure the fats were evenly distributed). I also added the water one TBSP at a time, dribbling slowly and stopping the processor to mix after each.
I have a feeling pie crust can be very hard to work with, so I poured my mixture into a bowl and used saran wrap to bring the mixture into a ball (no bits escaped or stuck to my hands).
After colding it up for an hour,I put down wax paper on the table and covered the ball with waxed paper and pulled my rolling pin out of the fridge and had ZERO problems rolling out a nice, thin pie crust. I think I would have had problems though w/o the wax paper, but it made it easy to roll w/o breaks, stuck bits and super easy to transfer to the pie pan.
When I made a lattice crust, I put the rolled out dough back in the fridge for an hour before cutting and it too came out amazing.
I made a pumpkin pie and and an apple pie w/ lattice crust (my first pie baking experience ever) and my guests seriously thought they were bakery purchased b/c they looked so professional and tasted like a dream.
this pie crust was very easy to make and flaky. i will make this recipe over and
I was a pie crust failure, until I came upon this wonderfull recipe. It is so easy and makes everything you fill it with a huge hit!
I've always had bad luck with pie crust, I think you have to make them all the time to have "the touch". Anyway, this crust wasn't any harder to work with than the all Crisco one I grew up making, and the flavor added by the butter is really nice.
This crust is great! It's super easy. This was the first pie crust I made and it turned out perfectly! Just make sure to watch the water (I didn't use the whole 3 Tb.) and work quickly.
EASY!!! Fantastic, tender, flaky crust! I used it with my favorite potpie recipe. I will use it again! Thanks, Charlotte.
* Percent Daily Values are based on a 2,000 calorie diet.
Flaky Food Processor Pie Crust
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 126
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