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.
Source: Adapted slightly from Cuisinart Recipe Booklet