Pie Dough Food Processor Recipes

Instructions. Place the butter and shortening in the freezer to firm up for 20 to 30 minutes. Meanwhile, place the flour and salt in the bowl of your food

Total Time: 1 hr
Calories: 380 per serving
1. Place the butter and shortening in the freezer to firm up for 20 to 30 minutes.
2. Meanwhile, place the flour and salt in the bowl of your food processor fitted with the chopping blade. Pulse for 5 seconds to mix the dry ingredients.
3. Add the chilled butter and shortening and pulse for 2 seconds. Repeat three times.
4. Sprinkle the vinegar and 1/4 cup (57g) of water over the dough. Pulse for 1 second. The dough will be crumbly.

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Instructions Checklist. Step 1. Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes, and shortening, cut into cubes. (Your fat should be frozen or very cold. You may vary the proportions, or use some lard, but the total should be 9 tablespoons.) Add salt.

Rating: 5/5(159)
Category: Pastry Pie Crusts
Servings: 1
Calories: 207 per serving

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Remove dough from processor and place in a freezer-size plastic storage zippie bag. Work through the bag to press dough together into a ball; then press into a flat disc. …

Rating: 4.5/5(7)
Total Time: 1 hr 10 mins
Category: Pie
Calories: 1496 per serving
1. Insert metal blade into your food processor.
2. Add flour, butter and salt and process until mixture is like coarse meal; it takes about 8 to 10 seconds.
3. Add ice water and pulse, not process, until dough begins to clump together; don't let it form a ball.
4. Remove dough from processor and place in a freezer-size plastic storage zippie bag.

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Wrap in plastic wrap and refrigerate for 30 minutes. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from …

Rating: 5/5(431)
Difficulty: Easy
Category: Dessert
Steps: 2
1. Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

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Combine the flour, cornstarch, and salt in a large bowl. Scatter the fat on a large flour-dusted plate. Measure the vinegar into a 1-cup glass measuring cup. Add just enough cold water to equal a

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Place butter and flour and salt in bowl of food processor. Turn on and off several times until the mixture is the consistency of rice. Begin dropping or just add 1 tablespoon of cold water into the mixture. Mix until the dough leaves the sides of the bowl. Wrap dough in plastic and refrigerate 1/2 hour before using.

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Instructions. Put the flour, sugar (if using) and salt in a large food processor fitted with the metal blade and pulse a few times to combine. Add the cubed butter and quick pulse 3-5 times until butter is broken up into pieces the size of large peas. Slowly begin to add ⅓ water and then while still pouring, run the food processor until all

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Combine ingredients. In the bowl of a food processor, combine 1 2/3 cups of flour, the sugar, and kosher salt. Pulse 2-3 times to combine. Add the cold butter. Spread the butter chunks evenly over the surface of the dry ingredients. Pulse until the dough begins to collect in clumps, about 23-25 short pulses.

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Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.

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Step 2. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess. Step 3. Turn dough out onto a …

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On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).

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Place dough onto flour covered surface. Cut dough in half and roll into 2 circles. Place in pie plate and fill with your favorite pie filling and bake as directed. For a pre-baked pie shell- prick the bottom with a fork and bake for 9-12 minutes at 450. This makes one …

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Variation: Double Crust. To make enough dough for a double-crust pie or two pie shells, double all of the ingredients, and refrigerate for 30 minutes. After you pulse the dry ingredients in the processor, add slightly more than half of the butter (about half of the total fat).

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Watch how to make this recipe. Pulse the flour, lard, sugar, salt and 4 tablespoons of the butter in a food processor until it has the consistency of a fine meal. Add the remaining 8 tablespoons

Author: Food Network Kitchen
Difficulty: Easy

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How to Make Pie Crust in a Food Processor. Place the flour and salt in the bowl of a food processor. and pulse 4 or 5 times until combined. Cut your butter into small pieces. Add to the food processor and process about 20 seconds or until the mixture resembles coarse crumbs. Add the shortening and pulse again.

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Instructions. In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Sprinkle shortening over flour mixture and process until flour resembles course cornmeal, about 5 pulses. Sprinkle butter over flour mixture and pulse until crumbs are slightly smaller than pea-sized, 15–20 pulses.

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The delicate dough is sensitive to touch and temperature, and one slip-up can ruin a pie crust's shot at a flaky, tender texture. If you've never made a pie crust before, start with one of these easy pie crust recipes and take that first step towards mastering from-scratch pie.

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