Thursday, May 19, 2011

Recipe: Pie Crust (Food-Processor Method)

For the life of me, I keep misplacing the family pie crust recipe and it's the only one I've tried (and I've tried a lot of them) that, for me at least, produces consistent results over and over.  Now that I've found it once again, I'm posting it here AND putting it in my cookbook AND saving it to my recipes folder.  Hopefully, that'll do the trick.  ;-)

By the way... I realize this recipe breaks a lot of the well-known rules about making pie dough.  Like, for example, letting the thing churn and churn till it forms a ball should, in theory, make the crust tough.  However, I promise you that it doesn't.  It does, however, generate just enough gluten to make the dough easy to roll-out and handle without having to be hard and cold.

Pie Crust

(Makes a 2-Crust Pie)

Taken from a 1980's model LaMachine food processor instruction manual.

3 cups Flour
2 sticks butter (½ pound)
½ teaspoon salt
½ cup ice water

  1. Cut butter into approximately 1 tablespoon chunks
  2. Pulse flour, butter, and salt in food processor until butter is the size of peas
  3. With the processor going, add ice water through the feed tube all at once. Process until the dough comes together into a ball and starts to travel around the outside of the bowl.
  4. Cut dough in half and shape into rounds about ¾ to 1 inch thick. Wrap in plastic wrap and refrigerate before rolling.

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