Making pie crusts from scratch is a rewarding, yet messy and time consuming process. A food processor can help you make crusts more quickly and efficiently without leaving much of a mess. This recipe is for making a double crust (bottom and top) in a 12- or 14- cup processor.
Ingredients
- 2 cups all purpose unbleached white flour
- 1/2 cup whole wheat flour or an additional 1/2 cup of white flour
- 1 tsp. salt (approximately)
- 1 tbs sugar (approximately)
- 1/2 cup salted butter
- 1/2 cup shortening
- 8-12 tbs iced water
Steps
- Place all dry ingredients in the food processor, with the multi-purpose blade (the standard metal cutting one) and pulse three to five times for 1 1/2 seconds for each pulse.
- Add the butter, that has been cut into little chunks, and pulse three to five times for 1 1/2 seconds per pulse. Lift the mixture completely by stirring it in an upwards motion, bringing the ingredients on the bottom to the top.
- Add shortening in little chunks; pulse three to five times for 1 1/2 seconds per pulse. Lift the mixture again.
- Add three or four tbs. of iced water (no chunks of ice should be added) and pulse three to five times for 1 1/2 seconds per pulse. Lift mixture.
- Add three or four more tbs. of water. Pulse and lift, as directed above. Add just enough water so that the mixture forms a dough and lifts away from the food processor walls.
- Squeeze some of the mixture in your hand. It should be slightly sticky but still soft and fluffy.
- Transfer the mixture into a bowl and shape into two approximately even balls.
- Set down a large sheet of waxed paper or a pastry cloth with some flour on it. Use your hand to press one of the balls into a disc. Then roll it out, being careful not to rip it, until it's a bit bigger then the pie pan that is being used to bake the crust in.
- Place your pie pan on the rolled out dough upside down and. Using the wax paper to lift the dough, flip the it over. Tuck your pie dough down into the pan without stretching or ripping it.
- Use the other dough for the top crust or for a second pie, depending on your recipe.
- Form the outer crust by pinching with fingers or pressing a fork along the rim. If the pie has a top crust, form both edges together.
- Trim off any excess with a knife and roll it into the next crust. If you have small scraps left over, you can bake them separately with a little cinnamon and sugar, and just enough butter to make it stick.
- Finished.
Tips
- Keep the mixing to a minimum. Pulse as little as possible, especially after adding the shortening. The less you mix, the larger the chunks of fat are. The larger the chunks, the flakier and tastier your crust will be. Be careful, though, since you don't want fat chunks larger than about the size of peas.
- Make sure you use plenty of flour on your work surface, hands and rolling pin. It will help keep the dough from sticking and tearing.
- If the dough rips and will not go back together by rolling against it or pushing back with hands, use a bit of water to help the sides stick to each other.
- The less pressure you apply, and the less working and mixing that you do to the dough, the more tender the crust will be.
- Learn to use the correct amount of water. Too much, and you have a really tough crust; too little and it falls apart when you're making it. It may take quite a few bad crusts to get it figured out right, but once you do, it's like riding a bike.
- If you don't have a food processor, you can mix pie crust with your hands, two forks or knives, or a pastry mixer. Mix the flour, butter, and shortening until they have a crumbly consistency, a bit like cornmeal.
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