I have been battling with pie crust ever since I started baking. I have my hated pie crust, with a passion. I have thrown it against the wall, and vowed never to make it from scratch again.
So I just started buying pre-made crust, but I never liked the preservative-y taste that it had.
A few months ago, I was reading my Real Simple magazine, and I came across a pie crust recipe that is made in a food processor. On the top of the page it read, " Yes, you can make your own pie crust". I, however was incredulous. I slammed my magazine down and shouted, "No I can't!" Ok, I didn't really do that, but I thought about it. I tentatively opened it back up and studied the recipe, and the simple, step by step photos. (I tend to need those)
I was intrigued by the fact the you can make pie crust in a food processor! No more cutting in the cold, hard butter by hand? (not that I ever do it anyway. Due to my wrist problems, I always have my strong, handsome hubby do it)
So I was really thinking of him, when I decided to buy a food processor, for this very purpose. [wink wink]
I made the crust for a huge batch of pasties, and I LOVED it! It was done in half the time, and it was very manageable, and actually fun to work with!
Here is the recipe: (it only makes one crust)
1 1/4 cups flour
1 stick cold, unsalted butter
1 Tbs. sugar
1/4 tsp. salt
3-4 Tbs. ice cold water
In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse meal, with a few pea sized clumps of butter remaining.
Add 2 Tbs. of water. Pulse until mixture holds together when squeezed, but is still crumbly, (add more water, a little at a time, as necessary) Avoid over processing, which will make dough tough.
Place the still crumbly mixture on a sheet of plastic wrap. (I kneaded mine a couple times)
Shape into a disk, using the plastic wrap to help. Wrap tightly and refrigerate till firm. 1 hour and up to 3 days. (The dough can be frozen up to 2 months.)
Hope this works as well for you as it did for me. :)
