Making pie crust in a food processor is the last thing I thought I would do with such a powerful kitchen appliance. When I bought my beloved Cusinart food processor, I was excited to have it for chopping vegetables, shredding cheese and pureeing fruit. But I didn’t realize just how many ways I could use it, like for making pizza dough. While reading the little Cuisinart cookbook that came with it, I learned how to make pie crust in it…and I’ve been making it that way ever since.
One of the keys to great pie crust is a VERY cold butter. This recipe uses 2 cubes of butter, so the first thing I do before anything else is pull my butter out of the refrigerator and cut it into cubes. I place them back into the refrigerator while I measure my flour and salt.
The flour and salt are pulsed together in the food processor with the metal blade. Then, butter gets added.
The butter and the flour is processes until it’s a coarse meal and then it is turned off.
Ice water is another important ingredient for this pie crust. What I do is take a 1 cup measuring cup and fill it with ice cubes. Then, I fill it with water. You definitely won’t need this much water!
I start the processor running and with a 1 tablespoon measuring spoon, I drizzle water into the flour mixture. The original recipe says you’ll need 1/2 cup, but I find that to be a bit too much. You’ll want to add enough water so that the dough begins to clump together, but doesn’t form a ball.
You’ll know your dough has enough water added to it when you squeeze some of the flour together and it holds it’s shape.
The mixture is dumped out onto your work surface and you will shape it into two balls.
Each ball will be flatten into a disk and wrapped in plastic wrap. Refrigerate the dough for at least 1 hour.
- 2⅔ cups all-purpose flour
- 2 sticks (1 cup) unsalted butter, cold & cut into 1" pieces
- 1 teaspoon salt
- ⅓ - ½ cup ice water (more or less)
- Using metal blade in food processor, pulse together flour and salt to combine. Add cold butter, and process until mixture is coarse meal (about 8 seconds).
- Turn on processor and drizzle a tablespoon or two of ice water into flour mixture. Continue drizzling a small amount of ice water into the flour mixture just until the dough begins to clump together, but doesn't form a ball. With machine off, test dough by squeezing a small portion with fingers. If dough stays together, it's done. If not, you can add a bit more water.
- Dump dough and scraps onto a clean work surface and form into two even balls. Flatten each ball into a round disk and wrap each one in plastic wrap. Refrigerate for at least 1 hour.
- To use for pies and tarts: Roll each disk into a circle on a lightly floured work surface. Press into prepared pie or tart pan. Trim excess dough, leaving enough dough to fold overlap under. Pinch crust to form a decorative edge. Prick bottom of crust with a fork.
- If you wish to pre-bake the pie crust: preheat oven to 400 degrees F. Line pie crust with parchment paper and fill with uncooked beans or rice. Bake for 12 minutes. Remove beans/rice and paper, and continue to bake for 6 minutes more, or until lightly browned. Remove from oven and allow to cool.
Source: Adapted slightly from Cuisinart Recipe Booklet