Easy Food Processor Pie Crust
This Easy Food Processor Pie Crust recipe is a quick method that will save you precious time and effort during the holiday baking season. This tried and true method results in a perfect pie crust every time!
Servings: 2 9-inch crusts
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup unsalted butter very cold (1 stick)
- 6 tablespoons shortening regular or butter flavored, very cold
- 1 tablespoon cider vinegar
- 4 to 6 tablespoons ice water divided
Place the flour and salt in the bowl of a food processor. and pulse 4 or 5 times until combined.
Cut the cold butter and shortening into small pieces. Add to the flour mixture in the food processor and process about 20 seconds or until the mixture resembles coarse crumbs.
Add the vinegar and 4 tablespoons water and pulse about 6 times. Add additional water by the tablespoon and pulse until mixture begins to hold together. You may not need to use all the water.
Remove pastry from the food processor bowl, divide in two, and wrap in plastic wrap. Refrigerate for at least 1 hour or up to two days.
When ready to roll out, remove the crust from the refrigerator and let it rest on the counter for about 10 to 15 minutes. Flour a large board and using a rolling pin, roll the pastry out until it is large enough to fit your pie plate, leaving about a 1-inch or 2-inch overhang. Press the pastry gently down into the plate and then trim the edges to fit the pan with a sharp knife. Tuck top edge of crust over and flute with your fingers. To ensure the bottom crust will cook through, poke the bottom of the crust all over with a fork before filling. If blind baking your crust, skip this step. The crust is ready to be filled and baked according to your pie recipe's directions.
This recipe yields 2 crusts for a 9-inch standard or deep dish pie plate.
Transferring Your Pie Crust to Your Pie Dish
Fluting Your Pie Crust
- Place your rolling pin at one end of the crust and lift the crust up and over the rolling pin.
- Use your hands to push the rolling pin, wrapping the crust around it until the entire crust is rolled on to the rolling pin.
- Lift the rolling pin and move it over to your pie dish.
- Carefully unroll the crust right in to the pie dish.
- One hand will work on the inside edge of the crust and the other on the outside.
- Use the index finger on the inside hand to press the dough between the thumb and index finger on the outside hand to create the pretty wavy effect you see here.
Calories: 157kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 38mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 177IU | Calcium: 4mg | Iron: 1mg