Food Processor Pie Crust
Pie Crust in no time!
Servings: 2 9" (23 cm) crusts
Ingredients
- 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.