I was in a hurry to make some quiches one day and decided to make this Food Processor Pie Crust. It was easy peasy and tasted great!
Much as I love my Easy Pie Crust... this one might just be even easier.
And...the secret to flaky pie crust is to not over process the dough. There is no danger of over-handling the dough here or warming the shortening with your hands.
Rolling it out and transferring it to the pie plate is easy with the help of 2 sheets of plastic wrap. That way I didn't even have to clean the excess flour and crumbs off my counter! Rolling out between 2 sheets of plastic wrap makes it really easy to get a paper thin pie crust without a lot of handling. It is really quick to peel off one layer of the plastic wrap and then invert the crust into your pie plate.
It only takes a few minutes to mix in the food processor but you do need to plan a bit ahead since it needs to rest at least 60 minutes in the fridge before rolling out. The dough needs to rest for at least one hour in the fridge but it can be held up to 24 hours. So you have flexibility in when you make this. You can get the dough making out of the way and then just roll it out when you're ready.
This makes 2 - 9" (23 cm) crusts - so either one double crusted pie or two shells.
If you want to make the entire quiche see my recipe for Spring Herb Quiche. For the quiche I cooked it at 350 F (Gas Mark 4) for the entire 45 minutes.
Next time I need to bake a blind pie crust I am going to use this recipe and bake at 350 F (Gas mark 4) so it doesn't get overly dark.
This recipe is good for savoury dishes since there is no sugar or butter to add richness. It is a perfect foil for a savoury quiche!
Food Processor Pie Crust
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Save Print Pin FacebookIngredients
- 2 ½ cups (300 grams) flour
- 1 teaspoon salt
- ¾ cup (155 grams) shortening or lard
- 6-8 Tbsps (90-120 ml) ice cold water
Instructions
- Add flour and salt to food processor and swirl to mix.
- Add shortening in chunks and pulse until shortening is pea-size. Do not over-pulse.
- Add water 1 tablespoon (15 ml) at a time and pulse until dough forms a ball and comes away from the sides.
- Remove dough and divide in half. I weigh mine on a kitchen scale to make sure I have 2 equal crusts. Shape into uniform discs.
- Wrap in plastic wrap and refrigerate at least 60 minutes or up to 24 hours.
- Remove from refrigerator. Place dough between 2 sheets or plastic wrap at least 10" (25 cm) square. Roll out to desired size. Peel off one layer of the plastic wrap and supporting the center with your hand, invert the crust onto your pie plate. Shape sides.
- Bake according to your filling instructions.
- To blind bake prick the bottom of the crust a few times with a fork and cover the crust with foil. Weight the foil down with pie weights or dried beans. Bake at 350 degrees (Gas Mark 4) about 45 minutes. Remove weights and foil and allow to cool.
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