FLAKY FOOD PROCESSOR PIE CRUST
This is a basic white flaky pie crust, made in the food processor. The secret to good crust is to have everything very cold and to handle it as little as possible. Use frozen or almost frozen lard, butter, and/or shortening as your fat and ice water, and then chill the dough well before rolling. Process the dough as little as possible and use only the amount of water needed to allow YOU to form it into a ball, not the machine.
Provided by Charlotte
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 17.9 g, Cholesterol 15.3 mg, Fat 14 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 5.7 g, Sodium 146.8 mg, Sugar 0.1 g
FOOD PROCESSOR QUICK PUFF PASTRY
Leave the frozen stuff on the shelf -- chef Nick Malgieri's fresh puff pastry recipe is tasty and easy to make in your food processor. It appears in his cookbook "Bake! Essential Techniques for Perfect Baking." Use it to make his:-Ox Tongues- Butterfly Wings- SacristainsPhoto credit: Quentin Bacon
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes about 1 1/2 pounds dough
Number Of Ingredients 4
Steps:
- Cut 1 cup (2 sticks) butter into 1/4-inch cubes. Place in an even layer on a plate and transfer to refrigerator to chill.
- Place flour and salt in the bowl of a food processor and pulse to combine. Cut remaining 1/4 cup (1/2 stick) butter into thin slices and add to food processor; pulse to combine. Add 1 cup chilled butter; pulse 3 times, 1 second each pulse. Add half of the water and pulse once; add remaining water and pulse twice. Dough will not form a ball.
- Remove blade from processor by lifting up with the handle. Scrape dough from bowl onto a lightly floured work surface. Lightly flour dough and, using your hands, squeeze and shape dough into a cylinder. Press down to flatten into a rectangle.
- Starting at the narrow end furthest away from you, use a rolling pin to press the dough firmly in parallel strokes close to one another. If there are sticky pieces of butter on the surface, cover with a large pinch of flour and press with the rolling pin to combine. Clean off the rolling pin as you go to make sure nothing sticks to the dough. Continue pressing with the rolling pin, working towards the narrow end closest to you.
- Roll dough into a 10-by 20-inch rectangle. Fold the 10-inch ends over the middle (like a letter) to make three layers. Position one of the (about) 6-inch ends to face you and roll up dough like a jelly roll. Place dough on a lightly floured work surface, seam-side down. Sprinkle top of dough lightly with flour and press down using your hand to form a rectangle.
- Wrap dough in plastic wrap and transfer to refrigerator for at least 3 hours and up to 3 days before using.
PERFECT PROCESSOR PIE PASTRY
Make and share this Perfect Processor Pie Pastry recipe from Food.com.
Provided by Sageca
Categories Dessert
Time 10m
Yield 2 9 inch crusts
Number Of Ingredients 6
Steps:
- Place flour and salt in food processor. Pulse 2-3 seconds.
- Add butter and shortening to flour.
- Pulse until fat is reduced to tiny pieces.
- With motor running, drizzle ice water through feed tube.
- Process continuously until particles are moistened but NOT yet formed into a ball.
- Remove dough from bowl and shape into a ball.
- Divide in 2 flat disks.
- Cover each with plastic wrap and place in refrigerator at least 30 minutes before rolling.
- Makes 1 (9") double crust or 2 (9") single crust pies.
- Tips:.
- It is essential the butter, shortening and water be ice cold.
- Use minimal amount of water and take care not to overprocess after adding it.
- Best if you form the ball, not the machine.
- Add sugar to the flour if you are making a sweet pie.
- Can be made by hand using a pastry cutter.
FOOD PROCESSOR PIE OR TART PASTRY
My mom swears by this pie crust. I personally haven't tried this one, but have tasted hers and watched her make it. It is easy and always turns out.
Provided by CookingMonster
Categories Dessert
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- With chopping blade, put all ingredients except water in bowl of food processor.
- (Margarine should be cut into small cubes, and put in separately.)
- Process until mixture is consistency of coarse meal(5-10 seconds).
- With machine running, pour water steadily and slowly through feed tube. You may not need all the ice water.
- A ball of dough will form above blade (30-50 seconds).
- Remove from food processor.
- Use immediately or chill for later use.
- Makes two 8-inch pie crusts.
Nutrition Facts : Calories 1417.5, Fat 92.4, SaturatedFat 16.1, Sodium 3393.7, Carbohydrate 128.2, Fiber 4.5, Sugar 0.5, Protein 18.2
SINGLE-CRUST FOOD PROCESSOR PIE DOUGH
This single-crust pie dough is from Ken Haedrich can be used for both sweet and savory pies. It has great flavor, flaky texture, and is easy to handle.
Provided by Ken Haedrich
Yield Makes one 9- to 9½-inch standard or deep-dish pie shell
Number Of Ingredients 6
Steps:
- Combine the flour, cornstarch, and salt in a large bowl. Scatter the fat on a large flour-dusted plate. Measure the vinegar into a 1-cup glass measuring cup. Add just enough cold water to equal a scant ⅓ cup. Refrigerate everything for 10 to 15 minutes.
- Transfer the dry ingredients to a food processor. Add all of the fat, then pulse the machine six or seven times, until the pieces of fat are roughly the size of small peas.
- Pour the vinegar-water mixture through the feed tube in a 7- or 8-second stream, pulsing the machine as you add it. Stop pulsing when the mixture is just starting to form larger clumps.
- Turn the dough out onto your work surface and pack it into a ball. Put the dough on a sheet of plastic wrap and flatten it into a 3/4-inch-thick disk. Wrap the disk and refrigerate for at least 1 hour before rolling.
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