Food Processor Pie Crust
1-2/3 cups all-purpose flour
1/2 tsp salt
4 oz (1 stick) unsalted butter, frozen
1 oz Crisco shortening (or lard), frozen
1/3 cup ice-cold water
Combine flour and salt in the bowl of the food processor. Cut frozen butter and Crisco/lard into 1/4-inch thick slices and add to flour mixture. Pulse all together 10 - 15 times, until fats are reduced to small pea size.
Add ice water in a steady stream through the feed tube while pulsing, just until dough comes together.
Turn dough out onto plastic wrap and form into a ball. Wrap the ball tightly in plastic wrap and flatten slightly with your hand. Place dough in the refrigerator for 30 minutes to rest and chill.
When ready, remove dough from refrigerator, cut in half, and roll out each section on a lightly floured surface. Makes enough dough for 1 double-crust pie, or 2 single-crust pies. Bake at 425° for 12 minutes or until lightly browned for recipes calling for a pre-baked shell.
For flavor variations, see Nono's Pie Crust
1/2 tsp salt
4 oz (1 stick) unsalted butter, frozen
1 oz Crisco shortening (or lard), frozen
1/3 cup ice-cold water
Combine flour and salt in the bowl of the food processor. Cut frozen butter and Crisco/lard into 1/4-inch thick slices and add to flour mixture. Pulse all together 10 - 15 times, until fats are reduced to small pea size.
Add ice water in a steady stream through the feed tube while pulsing, just until dough comes together.
Turn dough out onto plastic wrap and form into a ball. Wrap the ball tightly in plastic wrap and flatten slightly with your hand. Place dough in the refrigerator for 30 minutes to rest and chill.
When ready, remove dough from refrigerator, cut in half, and roll out each section on a lightly floured surface. Makes enough dough for 1 double-crust pie, or 2 single-crust pies. Bake at 425° for 12 minutes or until lightly browned for recipes calling for a pre-baked shell.
For flavor variations, see Nono's Pie Crust
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