Flaky Food Processor Pie Crust Recipe
Add a photo
1 of 2 Photos

Flaky Food Processor Pie Crust

By: Charlotte  
"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."

Rating: This weblink has been rated 48 times with an average star rating of 4.5 Read Reviews (43)

Rate/Review | 2,044 people have saved this

 

Servings  (Help)

Calculate

 

Original Recipe Yield 1 crust
 

Ingredients

  • 1 1/2 cups all-purpose flour
  • 4 tablespoons unsalted butter, cubed
  • 5 tablespoons shortening
  • 1/2 teaspoon salt
  • 3 tablespoons ice water

Directions

  1. Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes, and shortening, cut into cubes. (Your fat should be frozen or very cold. You may vary the proportions, or use some lard, but the total should be 9 tablespoons.) Add salt. Pulse three times with three counts per pulse to lightly mix the ingredients.
  2. With the motor running, pour ice water into the workbowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.
  3. Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hand. you can squeeze it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water. (Note that if you are making crust in the food processor, you will use less water than most recipes call for.)
  4. Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes in the refrigerator. Roll it out on a cool surface if you can. Then follow your pie recipe for baking.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 207 | Total Fat: 14g | Cholesterol: 16mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2004 by vegcook4six 
This is a great, basic pie crust recipe. I found it was a good combination of taste and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2003 by EDGAR1 
this pie crust was very easy to make and flaky. i will make this recipe over and over MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 15, 2008 by Julie 
I was a pie crust failure, until I came upon this wonderfull recipe. It is so easy and makes... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2008 by CtrlAltDefeat 
This pie crust turned out simply beautifully. Light, flaky, delicious. I cut up the fats... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2007 by chellebelle 
I've always had bad luck with pie crust, I think you have to make them all the time to have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 18, 2004 by Py 
This crust is great! It's super easy. This was the first pie crust I made and it turned out... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2004 by MEANDCHLOE 
EASY!!! Fantastic, tender, flaky crust! I used it with my favorite potpie recipe. I will use... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2006 by Fred 
This was so simple. I don't think I will buy pie crust again. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2005 by KELLIE78 
Easy to make, good flavor and flaky. Great pie crust. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2006 by Byrdie 
Best crust I ever made. But, it was not enough for my largish quiche pan. MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?