CUISINART PIE CRUST RECIPES

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BASIC FOOD PROCESSOR PIE CRUST RECIPE - FOOD.COM



Basic Food Processor Pie Crust Recipe - Food.com image

Easy, foolproof pie crust -- made easy by using your food processor. Prep time includes chilling time.

Total Time 1 hours 10 minutes

Prep Time 1 hours 10 minutes

Yield 1 pie crust

Number Of Ingredients 4

1 1/2 cups all-purpose flour
1/2 cup very cold unsalted butter, , cut into 1-inch pieces
1/2 teaspoon salt
1/4 cup ice cold water

Steps:

  • Insert metal blade into your food processor.
  • Add flour, butter and salt and process until mixture is like coarse meal; it takes about 8 to 10 seconds.
  • Add ice water and pulse, not process, until dough begins to clump together; don't let it form a ball.
  • Remove dough from processor and place in a freezer-size plastic storage zippie bag.
  • Work through the bag to press dough together into a ball; then press into a flat disc.
  • Refrigerate dough for at least 1 hour.
  • When you need it, roll dough out onto a lightly floured surface.
  • Makes enough dough for a single 9 or 10-inch pie shell.
  • Note that this is the recipe provided by Cuisinart; I am not quite as fussy and it always works for me; the key is the ice-cold butter, the ice-cold water, and not letting it process too long.

Nutrition Facts : Calories 1496.3, FatContent 93.9, SaturatedFatContent 58.6, CholesterolContent 244, SodiumContent 1180.2, CarbohydrateContent 143.2, FiberContent 5.1, SugarContent 0.6, ProteinContent 20.3

BUTTER PIE CRUST RECIPE | EPICURIOUS



Butter Pie Crust Recipe | Epicurious image

Butter Pie Crust

Provided by EPICURIOUS.COM

Yield Makes 2 nine-inch deep-dish crusts

Number Of Ingredients 5

2 1/2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
6 tablespoons (about) ice water

Steps:

  • Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight.

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