Saturday, December 10, 2016

Pie Crust Food Processor Version


    • 2 1/4 to 2 1/2 cups unbleached all purpose flour
    • 1 1/2 teaspoons sugar
    • 1 teaspoon salt
    • 2/3 cup Crisco solid vegetable shortening.
    • 1/4  cup (or more) ice water


    1. Blend flour, sugar, and salt in processor. Add Crisco; using on/off turns, blend until mixture resembles coarse meal. Add 5 tablespoons ice water and pulse begins to clump together, adding more water by teaspoonfuls if dry. Let form into a ball by pulsing processor. 
    2. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. DO AHEAD Can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.

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