This food processor pie crust is easy and foolproof. The secret to a good crust is to have everything very cold and to handle it as little as possible. Use frozen or almost frozen shortening, lard, or butter 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.
Ingredients
- ½ cups all-purpose flour: 1 piece
- shortening, chilled and: 5 Tbsp (cubed)
- unsalted butter, chilled and: 4 Tbsp (cubed)
- salt: 0.5 tsp
- ice water: 3 Tbsp
Metric Conversion
Stages of cooking
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Measure flour into the processor with the regular blade attached. Add chilled and cubed shortening and unsalted butter. Add salt, close the lid, and pulse three times with three counts per pulse to lightly mix the ingredients.
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With the motor running, pour ice water into the food processor bowl 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.
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Transfer the crumbly dough into a bowl, and form it into a ball with your hand, squeezing it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water.
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Wrap dough in wax paper or plastic wrap and chill it for about 30 minutes in the refrigerator. Follow your pie recipe for rolling and baking.
