Food Processor Pastry

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Servings: 1 Difficulty: Intermediate
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Quick and easy flaky pie crust made with a food processor
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This Food Processor Pastry is the secret to a perfect, flaky pie crust without the elbow grease. By using a food processor, you keep the shortening cold and cut it into the flour quickly, ensuring a tender texture that melts in your mouth. It’s ideal for single-crust pies, tarts, or quiches. The dough comes together in minutes, requiring just flour, salt, shortening, and ice water. After a brief chill in the fridge to relax the gluten, it rolls out beautifully. Whether you are baking a sweet apple pie or a savory vegetable tart, this reliable crust provides the perfect foundation. Simple ingredients and minimal effort make this a favorite for both novice and experienced bakers.

Food Processor Pastry recipe image
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Food Processor Pastry

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 351.0

Description

This Food Processor Pastry is the secret to a perfect, flaky pie crust without the elbow grease. By using a food processor, you keep the shortening cold and cut it into the flour quickly, ensuring a tender texture that melts in your mouth. It&# 226;ÂÂs ideal for single-crust pies, tarts, or quiches. The dough comes together in minutes, requiring just flour, salt, shortening, and ice water. After a brief chill in the fridge to relax the gluten, it rolls out beautifully. Whether you are baking a sweet apple pie or a savory vegetable tart, this reliable crust provides the perfect foundation. Simple ingredients and minimal effort make this a favorite for both novice and experienced bakers.

Ingredients

Directions

  1. Fit the food processor with the metal blade. Add the flour and salt to the bowl and pulse 3 or 4 times to combine.
  2. Add the shortening to the flour mixture. Pulse 5 or 6 times until the mixture resembles coarse meal with some pea-sized pieces of fat remaining.
  3. With the processor running, slowly drizzle in the cold water, one tablespoon at a time. Stop as soon as the dough begins to form a ball and pulls away from the sides of the bowl.
  4. Turn the dough out onto a lightly floured surface. Gently press it into a disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes to chill.
  5. Preheat the oven to 425ðF (220ðC). Remove the dough from the fridge and roll it out on a lightly floured surface to a 1/8-inch thickness.
  6. Carefully transfer the rolled dough into a 9-inch pie plate. Trim any excess pastry extending beyond the edges.
  7. Fold the trimmed edges under themselves to create a thick rim, then crimp or flute the edges decoratively with your fingers.
  8. Prick the bottom and sides of the pastry shell generously with a fork to prevent puffing.
  9. Bake the pastry shell at 425ðF (218ðC) for 10 to 12 minutes, or until lightly golden and set.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 351.0kcal
% Daily Value *
Total Fat 15.6g24%
Saturated Fat 5.2g26%
Cholesterol 0.0mg0%
Sodium 1220.0mg51%
Total Carbohydrate 45.6g16%
Dietary Fiber 1.6g7%
Sugars 0.2g
Protein 6.0g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pastry, pie crust, food processor, dough, flaky, baking, shortening, flour, crust, tart, pie, homemade, easy, quick, vegetarian, vegan, dessert base, cooking tip, pastry making, kitchen hack
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