FLAKY FOOD PROCESSOR PIE CRUST
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.
Provided by Charlotte
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 5
Steps:
- 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.
- 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.
- 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.)
- 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.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 17.9 g, Cholesterol 15.3 mg, Fat 14 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 5.7 g, Sodium 146.8 mg, Sugar 0.1 g
PERFECT PROCESSOR PIE PASTRY
Make and share this Perfect Processor Pie Pastry recipe from Food.com.
Provided by Sageca
Categories Dessert
Time 10m
Yield 2 9 inch crusts
Number Of Ingredients 6
Steps:
- Place flour and salt in food processor. Pulse 2-3 seconds.
- Add butter and shortening to flour.
- Pulse until fat is reduced to tiny pieces.
- With motor running, drizzle ice water through feed tube.
- Process continuously until particles are moistened but NOT yet formed into a ball.
- Remove dough from bowl and shape into a ball.
- Divide in 2 flat disks.
- Cover each with plastic wrap and place in refrigerator at least 30 minutes before rolling.
- Makes 1 (9") double crust or 2 (9") single crust pies.
- Tips:.
- It is essential the butter, shortening and water be ice cold.
- Use minimal amount of water and take care not to overprocess after adding it.
- Best if you form the ball, not the machine.
- Add sugar to the flour if you are making a sweet pie.
- Can be made by hand using a pastry cutter.
FOOD-PROCESSOR APPLE TART
I use the food processor for just about every pastry dough there is - and have for 20 years. And I cut far more even slices, far faster than I ever could by hand, of almost anything sliceable.
Provided by Mark Bittman
Categories dessert
Time 2h30m
Yield About 8 servings
Number Of Ingredients 9
Steps:
- Put flour, salt and 2 tablespoons of the sugar in food processor and pulse once or twice. Add 10 tablespoons of the butter, leaving the remaining tablespoon of butter at room temperature to soften. Process until the mixture is uniform, about 10 seconds (do not over-process). Add egg yolk and process for another few seconds. Add 3 tablespoons ice water and pulse just until you can form the dough into a ball, adding another tablespoon or two of ice water if necessary (if you overdo it and the mixture becomes sodden, add a little more flour). Form into a ball, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. You can refrigerate it for up to a couple of days or freeze, tightly wrapped, for up to a couple of weeks.
- Put dough on floured surface and roll into a circle with a diameter about 2 inches greater than that of an 8- to 10-inch tart pan. Transfer dough to pan, pressing it into the corners and sides and using a knife to cut the edges flush with the rim of the pan. Freeze for 30 minutes or refrigerate for about an hour.
- Heat oven to 425 degrees. Prick surface of dough several times with a fork. Butter one side of a piece of foil large enough to cover crust; press foil onto crust, buttered side down. Weight foil with a pile of dried beans or rice or pie weights. Bake for 12 minutes; remove from oven and remove weights and foil. Reduce the oven temperature to 350 degrees and continue baking the crust until golden brown, another 10 minutes or so. Remove crust from oven and turn oven to 375 degrees.
- Peel and core apples, then slice with slicing blade of a food processor. Toss with lemon juice to prevent browning. When crust has cooled slightly, arrange apple slices in concentric circles in tart shell, with circles overlapping. Sprinkle with remaining 2 tablespoons sugar and the cinnamon, then dot with remaining tablespoon butter.
- Put tart pan on baking sheet and bake until apples are quite soft (a thin-bladed knife will pierce them easily) but still hold their shape, about 40 minutes. Cool on rack for about 20 minutes. Serve at room temperature.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 17 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 150 milligrams, Sugar 20 grams, TransFat 1 gram
BASIC PIE DOUGH FOR APPLE PIE
This recipe makes enough dough for one double-crust pie or two single-crust pies. For more baking help, go to How to Make Apple Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 2 disks
Number Of Ingredients 5
Steps:
- In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
- Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
- Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.
BASIC SHORT-CRUST PASTRY
Regarding this basic short-crust pastry: the dough takes just 10 minutes to make, so resist the temptation to buy that pre-made crust from the refrigerator case. Homemade pastry always tastes better. Make it the day before. You can even roll it out, line the tart pan and keep it frozen until you're ready to bake.
Provided by David Tanis
Categories side dish
Time 10m
Yield One 9 and 1/2-inch tart crust
Number Of Ingredients 4
Steps:
- Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
- Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
- To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
- Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.
Nutrition Facts : @context http, Calories 1268, UnsaturatedFat 28 grams, Carbohydrate 95 grams, Fat 93 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 58 grams, Sodium 658 milligrams, Sugar 0 grams, TransFat 4 grams
SINGLE-CRUST FOOD PROCESSOR PIE DOUGH
This single-crust pie dough is from Ken Haedrich can be used for both sweet and savory pies. It has great flavor, flaky texture, and is easy to handle.
Provided by Ken Haedrich
Yield Makes one 9- to 9½-inch standard or deep-dish pie shell
Number Of Ingredients 6
Steps:
- Combine the flour, cornstarch, and salt in a large bowl. Scatter the fat on a large flour-dusted plate. Measure the vinegar into a 1-cup glass measuring cup. Add just enough cold water to equal a scant ⅓ cup. Refrigerate everything for 10 to 15 minutes.
- Transfer the dry ingredients to a food processor. Add all of the fat, then pulse the machine six or seven times, until the pieces of fat are roughly the size of small peas.
- Pour the vinegar-water mixture through the feed tube in a 7- or 8-second stream, pulsing the machine as you add it. Stop pulsing when the mixture is just starting to form larger clumps.
- Turn the dough out onto your work surface and pack it into a ball. Put the dough on a sheet of plastic wrap and flatten it into a 3/4-inch-thick disk. Wrap the disk and refrigerate for at least 1 hour before rolling.
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