Recipe Box < Baking 911 < Desserts < Pastry Recipes

Pie Crust

What is needed:

Food processor with blade attachment

Small bowl or cup

Measuring cup for dry ingredients

Measuring spoons

9 inch pie pan or 9 inch glass pie dish

Ingredients:

1 1/2 cups all purpose flour

1 teaspoon sugar

Pinch of salt

1 stick unsalted butter

1/3 cup heavy cream

In food processor add flour, sugar, and salt. Pulse for a few seconds to mix. Cut stick butter into 16 pieces. Add butter pieces to flour mixture. Pulse for a few seconds to incorporate. Add cream to flour and butter mixture. Mix continually until the mixture blends and forms a ball of dough. Makes one 9" single pie crust.

Serving suggestions:

This pie crust can be used for pies, sweet and savory, and makes the perfect pie crust for a tart or quiche.

If there is leftover pie dough, roll out to a quarter inch thick. Use a cookie cutter to cut out fun shapes. Place cut outs on a non-stick cookie sheet. Sprinkle dough with sugar and cinnamon. Bake approximately 15-20 minutes until light golden brown. Serve as a fun treat.

Helpful hints:

Everything, ingredients, food processor bowl and blade and all utensils, should be placed in the freezer for at least 20 minutes to chill thoroughly. Why? This will keep the flour and butter properly separated as it is blended together. The chunks of chilled butter in the flour is what creates a flakey pie crust.

This recipe can be used for sweet or savory dishes. Consider adding an herb to your savory pie crust. A good rule of thumb is to use about 1/2 teaspoon of herbs. Add herbs with the flour, sugar, and salt.

Let the pie crust rest before using. Wrap the ball of dough in plastic wrap and place in the refrigerator for at least 20 minutes. This will help resolidify the butter and make for a flakey crust.

It is critical that you do not stop the food processor until the dough forms a ball. The ball of dough will whirl around inside the food processor and the sides of the food processor will be clean. Stop. Don't over mix.

Depending on humidity levels, mixing times will vary.