Perfect Processor Pie Pastry
Effortlessly create flaky, buttery perfection with this *Perfect Processor Pie Pastry* recipe—your ultimate guide to mastering pie crust. Designed with simplicity and precision, this pastry comes together in just minutes using a food processor, ensuring the ideal balance of tender texture and rich flavor. Cold, cubed unsalted butter is pulsed into all-purpose flour along with a touch of salt and optional sugar, while a splash of ice water and apple cider vinegar ensures a perfectly pliable dough every time. The result? A versatile, crowd-pleasing pastry that's as perfect for sweet fruit pies as it is for savory quiches. Make-ahead convenience shines here, as the dough can be refrigerated or frozen for future baking projects. Whether you're a pie novice or a seasoned baker, this recipe is your key to effortless, bakery-quality results at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter (cold, cut into cubes)
- 0.5 teaspoon salt
- 1 tablespoon granulated sugar (optional for sweet pastry)
- 6 tablespoons ice water
- 1 teaspoon apple cider vinegar or lemon juice
Instructions
In the bowl of a food processor, combine the all-purpose flour, salt, and sugar (if using). Pulse a few times to mix the dry ingredients evenly.
Add the cold, cubed butter into the food processor. Pulse 8-10 times, or until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Be careful not to over-process.
In a small bowl, mix the ice water and apple cider vinegar (or lemon juice). With the processor running in short pulses, gradually drizzle the liquid into the flour mixture, 1 tablespoon at a time, until the dough just starts to come together. Stop as soon as it clumps—avoid adding too much water.
Turn the dough out onto a clean surface. Divide it into two equal portions, gently shape each into a disk, and wrap tightly in plastic wrap.
Refrigerate the dough for at least 1 hour, or up to 2 days, before rolling out and using for your desired pie recipe.
For longer storage, the wrapped dough can be frozen for up to 3 months. Thaw overnight in the refrigerator before use.
Nutrition Facts
Calories |
2866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.2 g | 253% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 524 mg | 175% | |
| Sodium | 1202 mg | 52% | |
| Total Carbohydrate | 241.6 g | 88% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 13.2 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 92 mg | 7% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 376 mg | 8% | |
*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.
