BUTTER PIE CRUST IN FOOD PROCESSOR

BUTTER PIE CRUST IN FOOD PROCESSOR image

Yield 1-2 Crusts

Number Of Ingredients 10

For two 9-inch crusts or one 9-inch double crust:
2 cups all-purpose flour
1/4 teaspoon salt or 2 teaspoons sugar
2/3 cup cold butter
4-5 tablespoons cold water (or substitute half cold vodka and half cold water)
For one 10-inch crust:
1-1/2 cups flour
1/8 heaping teaspoon salt or 1-1/2 teaspoons sugar
1/2 cup cold butter
2-4 tablespoons cold water (or substitute half cold vodka and half cold water)

Steps:

Cut up butter and place in food processor work bowl and place in freezer 15 minutes. Remove from freezer, add flour and salt and turn on processor until butter is cut in - 15-20 pulses. Add half water and pulse 5-6 times. Sprinkle on more water, a teaspoon (two for the two-crust recipe) at a time, with 2 to 3 quick pulses after each addition, adding just enough water for the dough to hold together easily when pressed into a ball. Divide dough in half for two crust recipe; shape each half into ball. Flatten slightly. Wrap (each) ball in plastic food wrap; refrigerate at least 1 hour. For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions. For 2-crust pie, roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions. For baked unfilled pie shell, prepare dough as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F. for 8 to 10 minutes or until lightly browned.