BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

PIE CRUST (Food Processor)

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This is an all butter crust. Made in a food processor for convenience and produces great results since our warm hands do not have to touch the dough as much.  The technique of using the machine works only if the butter is ice cold, pulse mode is used to work it in, and ice water is added. Letting the dough rest in single crust disk shapes for round crust is also a good idea. They freeze well up to 3 months.

 

Ingredients:

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon coarse salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) chilled unsalted butter, cut into pieces
  • 1/4 to 1/2 cup ice water

    (add a little vodka for part of the water for more tender results)

Method:

Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow, steady stream, pouring it through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds. Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.






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