Food Processor Pie Crust
A flaky, buttery pie crust made effortlessly in a food processor, perfect for sweet or savory pies, suited for both beginner and experienced bakers seeking crisp, tender results.
Ingredients
Instructions
- Insert metal blade into processor.
- Add flour, salt, and chilled shortening and butter to the processor.
- Process with short bursts until the mixture resembles coarse meal.
- Pour ice water through the feed tube while processing.
- Stop processing as soon as the dough begins to form.
- If necessary, add a bit more water.
- Remove dough from processor and divide into two equal portions.
- Flatten each portion slightly and wrap in waxed paper.
- Refrigerate for 4 hours or freeze for 1 hour.
- On a lightly floured cutting board, roll out one portion to 1/8 inch thickness, allowing a 1-inch margin around the pan.
- Gently fit the rolled dough into the pie pan without stretching or pulling.
- Brush the bottom of the crust with egg white to eliminate sogginess.
- Prick the crust well with a fork to prevent bubbling.
Tips & Substitutions
For a flakier crust, ensure your shortening and butter are very cold. You can substitute half the shortening with unsalted butter for added flavor. If you don't have ice water, chilled vodka can work too, as it inhibits gluten formation. Keep your work surface lightly floured to prevent sticking while rolling out the dough.
Serving Suggestions
This pie crust is perfect for a variety of fillings, from sweet to savory. Serve it with a classic fruit filling for a delicious dessert or use it in a savory quiche. It pairs beautifully with Granma Gaye'S Butterscotch Pie(Updated) for a unique dessert experience. Consider a scoop of vanilla ice cream on the side for an indulgent treat.
Storage & Reheating
Wrap leftover pie crust tightly in plastic wrap and store it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. To reheat, thaw it overnight in the fridge and roll it out as needed. If already baked, cover loosely with foil and warm in a low oven.
Nutrition & Diet Analysis (per serving)
Each serving of Food Processor Pie Crust contains roughly 410 calories, with 0g protein, 1g carbohydrates, and 45g fat. Note that it is relatively high in sodium, at 1747mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose gluten-free flour for this pie crust?
Yes, you can use a 1:1 gluten-free all-purpose flour blend as a substitute for regular flour. Make sure it contains xanthan gum for better texture. The crust may be slightly different in flavor and texture, but it should still hold up well for your pies.
How can I prevent my pie crust from shrinking while baking?
To prevent shrinking, make sure to relax the dough after rolling it out by letting it rest in the fridge for at least 30 minutes before baking. Additionally, avoid stretching the dough when fitting it into the pan, as this can lead to shrinkage during baking.
What can I do if my dough is too crumbly and won’t hold together?
If your dough is crumbly, it likely needs more moisture. Gradually add a teaspoon of ice water at a time while pulsing the processor until the dough starts to come together. Be careful not to over-process, as this can make the dough tough.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).