What To Know
- On a lightly floured surface, roll out the dough to a 12-inch circle.
- You can store the pie dough in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- Use a fork or your fingers to crimp the edges of the crust together.
Craving a flaky, golden-brown pie crust that elevates your baking creations? Look no further than this comprehensive guide on how to make pie crust in a food processor. With our step-by-step video tutorial, you’ll master the art of creating a foolproof crust every time.
Gathering Your Ingredients
Before you start, gather the following ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 1/2 cup ice water
Step-by-Step Video Tutorial
Step 1: Combine Dry Ingredients
In the bowl of your food processor, combine the flour and salt. Pulse a few times to mix.
Step 2: Add Butter
Add the cubed butter to the flour mixture. Pulse until the mixture resembles coarse crumbs.
Step 3: Add Ice Water
Gradually add the ice water, 1 tablespoon at a time, while pulsing the food processor. Continue pulsing until the dough just starts to come together. Do not overmix.
Step 4: Form Dough
Turn the dough out onto a lightly floured surface. Form it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 5: Roll Out Dough
On a lightly floured surface, roll out the dough to a 12-inch circle.
Step 6: Transfer to Pie Plate
Carefully transfer the dough to a 9-inch pie plate. Trim the edges and crimp as desired.
Step 7: Bake
Preheat oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights. Bake for 15-20 minutes, or until golden brown.
Tips for a Flaky Crust
- Use cold ingredients to prevent the butter from melting too quickly.
- Do not overwork the dough. Overmixing will result in a tough crust.
- Chill the dough before rolling it out. This will make it easier to handle and prevent shrinking.
- Use a sharp knife to trim the edges of the crust. This will give it a clean, professional look.
Troubleshooting
Problem: My crust is too dry.
- Add more ice water, 1 teaspoon at a time, until the dough comes together.
Problem: My crust is too wet.
- Add more flour, 1 tablespoon at a time, until the dough is no longer sticky.
Problem: My crust is shrinking.
- Make sure to chill the dough before rolling it out.
- Use a pie weight or dried beans to weigh down the crust during baking.
Final Thoughts
With these tips and our video tutorial, you’ll be able to create a perfect pie crust every time. Impress your family and friends with your newfound baking skills and enjoy the satisfaction of making homemade pies from scratch.
Frequently Asked Questions
Q: Can I use a different type of flour?
A: Yes, you can use whole wheat flour or bread flour, but the texture of your crust may vary.
Q: How long can I store the pie dough?
A: You can store the pie dough in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Q: What is the best way to seal the edges of the pie crust?
A: Use a fork or your fingers to crimp the edges of the crust together. You can also brush the edges with egg wash for a golden brown finish.
