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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (33g) Recipe makes 16 servings |
||
| Calories 152 | ||
| Calories from Fat 91 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.2g | 15% | |
| Saturated Fat 3.9g | 19% | |
| Monounsaturated Fat 3.8g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 9mg | 3% | |
| Sodium 135mg | 5% | |
| Potassium 19mg | 0% | |
| Total Carbohydrate 13.4g | 4% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 0.1g | ||
| Protein 1.9g | 3% | |
Pastry Crust (Pie Crust)
By: appleydapply
Jul 29, 2007
Easy food processor pie crust. I adapted from a Kitchenaid cookbook - theirs was good, but didn't make quite enough crust. This recipe makes enough for one double-crust pie, or two single-crust pies.
SERVES 16
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 cup shortening
- 5 tablespoons butter, cold, cut into pieces
- 5-7 tablespoons water, ice cold
Directions
1
Add flour and salt to food processor work bowl fitted with multi-purpose blade. Pulse for 2 seconds to blend.2
Add shortening and butter. Pulse 3-4 times, about 2-3 seconds each time, until mixture is crumbly.3
Sprinkle 5 tablespoons ice-cold water over mixture and pulse 1-3 times, about 2-3 seconds each time, until mixture pulls away from sides of work bowl and starts to form a loose ball. If necessary you can add up to 1-2 more tablespoons of water a bit at a time, but don't let it get too wet.4
Remove from bowl and form into 2 balls.5
On a lightly floured surface, roll each ball into a circle.6
Use crusts as directed in your recipe, for one double-crust pie, or two single-crust pies.
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- Course > Desserts > Pies & Tarts > Crusts/Pastry Dough
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Number of Servings > For Large Groups
Featured Reviews for This Recipe
From: Chocolatl
On Nov 15, 2009
This is a modern method with old-fashioned taste. I used this for an apple pie just as it is. I used it for a chicken pie, and substituted 1/2 cup rye flour for 1/2 cup of the all-purpose flour. I chilled the dough both before and after rolling, and both times it was tender and flaky. A great way to make a delicious pie crust with very little work. Thanks for posting!
From: Sarah in New York
On Feb 5, 2009
This is a great crust. I used it for a quiche as well as little mini berry tarts. Mmmm... very flaky and nice!
From: Sue L
On Oct 30, 2008
Wonderful!!!! This was oh so easy to make in the food processor. I did chill my dough a little bit after dividing it in half. I rolled out on for the bottom crust and rolled the other out and cut into strips to make a lattice-top for my pie which looks like I really put in a lot of work but didn't! 
The flavor of the crust was nice and buttery and the texture was delicate and flaky. Perfect! Thanks for sharing!!! ~Sue
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