Food Processor Pie Dough
I'm an old-school pie maker—I learned how to do everything by hand—so I resisted the processor at first. Over time, however, I had to admit that it's just plain easier and…
I'm an old-school pie maker—I learned how to do everything by hand—so I resisted the processor at first. Over time, however, I had to admit that it's just plain easier and…
- Carbohydrate 0.137835925709229 g
- Cholesterol 0 mg
- Fat 0.000194814814696296 g
- Fiber 0.00231481477736021 g
- Protein 0.000790740740124444 g
- Saturated Fat 4.96296296082963E-05 g
- Serving Size 1 1 - to 9-1/2-inch single-crust pie (7g)
- Sodium 0.289333333294341 mg
- Sugar 0.135521110931869 g
- Trans Fat 5.1851851851852E-06 g
- Calories 1 calories
Step-by-step
- Dust a plate with flour.
- Put the butter and shortening in a single layer on the plate.
- Refrigerate for 30 minutes.
- Combine the flour, cornstarch, and salt in a bowl.
- Refrigerate.
- Put the vinegar in a 1-cup glass measuring cup.
- Add enough cold water to equal 1/4 cup liquid.
- Refrigerate.
- Transfer the flour mixture to a food processor.
- Pulse several times to combine.
- Remove the lid, and scatter the butter and shortening over the dry mixture.
- Give the machine 6 or 7 one-second pulses. The fat should be broken into a random assortment of pieces, from the size of split peas to large gravel.
- Add the water through the feed tube, in a 6- to 7-second stream, giving the machine a series of 6 or 7 one-second pulses as you pour.
- When you're done pouring, the mixture will still be crumbly, but if you press a handful of it together in your palm, it should hold together without falling apart. If it doesn't hold together, pulse for another second.
- Place two 18-inch-long pieces of plastic wrap on the counter, overlapping them the long way by about a third.
- Pour the dough mixture in the center of the plastic.
- Gather up and grasp the plastic on opposite sides.
- Bring your hands together to bunch up the mixture, then press down on the plastic to compact the dough.
- Move your hands around the plastic, and press again.
- Repeat several more times, until the dough is no longer crumbly, and then shape the dough into a 3/4-inch-thick disk.
- Put the disk on a clean sheet of plastic wrap.
- Seal in the plastic, and refrigerate for at least 1 hour before rolling.
- You may also freeze the dough.
- Slip the wrapped dough into a plastic freezer bag, and freeze for up to 2 months.
- Thaw overnight in the refrigerator before using.
- To make enough dough for a double-crust pie or two pie shells, double all of the ingredients, and refrigerate for 30 minutes.
- After you pulse the dry ingredients in the processor, add slightly more than half of the butter (about half of the total fat).
- Pulse 6 to 7 times, then add the rest of the fat and pulse 6 or 7 more times.
- Remove the lid, and then gently fluff the mixture with a fork to loosen it.
- Replace the lid, and add the water in a 6- to 7-second stream while pulsing the processor.
- Remove the lid and inspect the dough. If it seems overly dry or if it crumbles when you press some of it in your palm, add an additional tablespoon of cold water.
- Empty a little less than half of the mixture onto plastic wrap, as directed above.
- Shape the dough into a 3/4-inch-thick disk.
- Repeat with the remaining dough (the slightly larger second disk will become a bottom crust).
My Unexpected Love Affair with the Food Processor: Perfect Pie Crust Every Time
For years, I prided myself on my old-fashioned pie-making skills. Everything was done by hand – the kneading, the rolling, the careful shaping. It was a ritual, a tradition passed down through generations. I viewed the food processor with a healthy dose of skepticism. It seemed… impersonal. Like cheating, somehow. But then, a busy schedule and a persistent ache in my hands forced me to reconsider my stance. I reluctantly purchased a food processor, half-expecting to be disappointed.
I was wrong. Completely, utterly wrong. The ease and consistency that the food processor brought to pie-making were nothing short of revolutionary. My perfect, flaky pie crusts now emerged with far less effort and far more speed. This recipe, for a food processor pie dough, is the result of that journey – a testament to embracing change and achieving unexpectedly delicious results.
The biggest revelation? The texture. Using a food processor, I achieved a flakiness I could never quite replicate by hand. The butter and shortening are incorporated in just the right way, creating a delicate structure that melts in your mouth. The whole process is faster, cleaner, and ultimately, more enjoyable.
Beyond the Recipe: A Woman's Journey of Culinary Efficiency
As a busy professional, time is my most precious commodity. Balancing work, family, and personal life demands efficiency in all aspects of my life, and that includes baking. This recipe is more than just a set of instructions; it's a symbol of adaptation and self-acceptance. It's a way of honoring tradition while embracing modern tools to streamline processes without compromising quality.
I used to view my pie-making as a deeply personal act, a connection to my heritage. Using a food processor felt like a betrayal of that connection. But I've learned that honoring tradition doesn't mean clinging to outdated methods. It's about adapting to circumstances while staying true to the core values – delicious food made with love and care. Now, instead of struggling with hours of hand-mixing, I can spend my time on the things that truly matter – sharing a delicious pie with the people I love.
The beauty of this recipe lies not only in the speed and ease of preparation but also in its versatility. The dough is incredibly adaptable. It works wonderfully for sweet pies, of course, but it's equally effective as a base for savory quiches and tarts. The possibilities are endless, just like the possibilities for us as women to balance our lives and still make time for the things that bring us joy.
The Simple Joys of Perfect Pie Crust:
This pie crust recipe is a game-changer. It's not just about achieving the perfect flaky crust; it's about embracing the process and finding joy in the simple things. Making pie dough, once a laborious task, has now become a meditative ritual – a short break from the whirlwind of daily life, where I can focus on creating something beautiful and delicious.
I encourage you to try this recipe. I'm confident that it will become a staple in your kitchen, just as it has become in mine. Embrace the food processor, embrace efficiency, and embrace the simple joy of a perfectly crafted pie crust. The experience of achieving consistently delicious pie crusts has been nothing short of transformative. It's a reminder that sometimes the best things in life are surprisingly simple, and sometimes the most efficient path leads to the most rewarding results. So, go ahead, make a pie. You deserve it.
