Kitchen Aid Food Processor Pie Crust Recipe 39

Steps:

• Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes, and shortening, cut into cubes. (Your fat should be frozen or very cold. You may vary the proportions, or use some lard, but the total should be 9 tablespoons.) Add salt. Pulse three times with three counts per pulse to lightly mix the ingredients.
• With the motor running, pour ice water into the workbowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.
• Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hand. you can squeeze it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water. (Note that if you are making crust in the food processor, you will use less water than most recipes call for.)
• Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes in the refrigerator. Roll it out on a cool surface if you can. Then follow your pie recipe for baking.

Steps:

• In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
• Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
• Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
• Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.
• Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.

Steps:

• Place flour and salt in the bowl of the food processor and pulse to combine. Add the cold butter cubes and pulse a few times until the mixture starts to become mealy and forms plainly visible pea-sized nuggets. Slowly add the wet ingredients. To ensure a tender crust, first pulse in the white vinegar, adding a little every couple of pulses. Next, pulse in the ice water - a little water , 3-4 pulses; a little more water, 4-5 pulses. Try not to over wet the dough. Pulse until the dough just starts clumping together, then pull some dough out and squeeze test it to see if it is holding together. Be careful not to over-mix the dough. If it appears dry and is not holding, add a few additional tablespoons of water. Dump the dough onto a floured surface and gather into two balls. Flatten each, wrap in plastic wrap and refrigerate until ready to use. Often you will find this "rest" period helps even out the moisture in a slightly dry dough. One last hint: be sure to roll out the dough to at least 1 inch wider than your pie pan. Then you'll have plenty left over to drape. Be careful not to stretch the dough loosely in the pan. The pie crust shrinks if it is not stretched to just fit the pan.

Steps:

• Using chopping blade of your food processor, properly position the blade and place all ingredients except ice water in processor bowl. Pulse for 3-4 seconds at a time until mixture resembles pea-sized crumbs.
• With processor running, drizzle water one tablespoon at a time until mixture pulls away from the processor bowl and forms a loose ball.
• Gently shape dough into a ball, wrap in plastic wrap and refrigerate for 30-45 minutes.
• Cut dough in half and form each half into a ball. Onto a lightly floured surface, gently roll one half of dough out to two inches larger than the pie plate.
• Roll dough onto rolling pin and move to pie plate, being careful not to tear during transfer. If baking a filled pie, repeat process for top crust. Bake per pie filling instructions. Pie crust should turn out golden brown.
• Note: If baking two empty pie shells, pierce pie crust which has been formed to pie plate generously with a fork and bake at 425 F for 12 minutes or until golden brown.

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.