Food Processor Pie or Tart Pastry
Effortlessly create flaky, buttery perfection with this Food Processor Pie or Tart Pastry recipe. Designed to simplify the art of pastry-making, this foolproof method combines just five simple ingredients—cold butter, all-purpose flour, a touch of salt, optional sugar, and ice water—into a tender, versatile dough. The food processor does the heavy lifting, effortlessly cutting the butter into the dry ingredients to achieve the ideal pea-sized texture for a light, crisp crust. Perfect for both sweet and savory creations, this recipe is a time-saving essential for home bakers. Roll out your chilled dough to craft stunning pies, elegant tarts, or any other pastry masterpiece, and enjoy professional-level results without breaking a sweat.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter, cold and cubed
- 0.5 teaspoons Salt
- 1 tablespoon Granulated sugar (optional)
- 6 tablespoons Ice water
Instructions
1. Prepare your food processor and ensure the blade is securely attached.
2. Add the all-purpose flour, salt, and granulated sugar (if using) to the bowl of the food processor. Pulse a few times to combine the dry ingredients evenly.
3. Scatter the cold, cubed butter over the flour mixture. Pulse in 1-second increments about 8–10 times, or until the butter is broken down into pea-sized pieces. Do not overprocess.
4. While pulsing, slowly drizzle in the ice water, one tablespoon at a time. You may not need all 6 tablespoons of water. Stop pulsing once the dough starts to come together but is not wet or sticky. The dough should hold together when pinched.
5. Turn the dough out onto a clean, lightly floured surface and divide it in half if making a double crust. Alternatively, keep it whole for a single large tart or pie crust.
6. Shape each portion into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour before rolling out.
7. Once chilled, roll the dough out on a lightly floured surface to your desired thickness and shape, depending on the type of pie or tart you are making.
8. Use the pastry as directed in your pie or tart recipe. If blind baking is required, follow the instructions for adding pie weights and baking the crust.
Nutrition Facts
Calories |
2888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.1 g | 250% | |
| Saturated Fat | 121.9 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 1008 mg | 44% | |
| Total Carbohydrate | 250.3 g | 91% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 13.5 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 87 mg | 7% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 318 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
