Single Flaky Pie Crust Food Processor
Effortlessly create the perfect, buttery foundation for all your pies with this Single Flaky Pie Crust Food Processor recipe. Designed for simplicity, this recipe uses just five basic ingredients—cold unsalted butter, all-purpose flour, a pinch of salt, optional sugar for sweetness, and ice water—to achieve the ultimate tender, flaky crust in minutes. A food processor does all the heavy lifting, quickly blending the ingredients for consistent, no-fail results every time. The dough comes together in under 15 minutes and can be chilled and stored for later use, making it as convenient as it is delicious. Whether you're crafting a sweet dessert pie or a savory quiche, this versatile crust is the perfect canvas for all your baking masterpieces. Embrace the ease of homemade pie crust with professional-quality results!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cups unsalted butter (cold, cut into cubes)
- 0.25 teaspoons salt
- 1 tablespoons granulated sugar (optional, for sweet crusts)
- 3 tablespoons ice water
Instructions
Place the flour, salt, and sugar (if using) into the bowl of a food processor. Pulse a few times to combine.
Add the cold, cubed butter to the food processor. Pulse 8-10 times, or until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Start by adding 2 tablespoons of ice water to the mixture. Pulse a few times to combine. Add the remaining 1 tablespoon of water, and pulse again. The dough should hold together when pinched but should not be wet or sticky. If needed, add an additional teaspoon of water at a time until the desired consistency is achieved.
Turn the dough out onto a clean surface. Gently gather it into a ball and flatten it into a 1-inch thick disk. Wrap the disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
When ready to use, remove the dough from the refrigerator and allow it to sit at room temperature for 5-10 minutes. Roll the dough out on a lightly floured surface to fit your pie dish.
Carefully transfer the rolled-out dough into your pie dish. Trim any excess edges, and crimp as desired. Proceed with filling and baking according to your pie recipe.
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 601 mg | 26% | |
| Total Carbohydrate | 127.1 g | 46% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 12.9 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 46 mg | 4% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 186 mg | 4% | |
*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.
