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This is truly the easiest and BEST pie crust I've ever made! It's fast and easy to do, using your food processor... and the result is a super-FLAKY crust with a slight sugar crunch to it (so it tastes a little like sugar cookie). My husband usually leaves the edges of the crust when he eats pie, but he eats every scrap of this crust! ** TRY THIS CRUST and you'll never use a store-bought crust again! **
1 crust (1 recipe) will give you more than enough for a 9" pie, with a little extra crust left to do some cut-outs for the edges. You'll probably have enough extra if you make a double crust to do some mini-turnovers too (use fruit preserves, with some ground nuts). Or just cut the extra rolled crust with cookie cutters, brush with butter and sprinkle with cinnamon-sugar and bake.
Homemade Flaky BUTTER CRUST (food processor)
CRUST (makes 1 crust ~ double for double crust pies):
1-3/4 cup all-purpose flour……………………......1 tsp. sugar or Splenda
1-1/2 sticks cold butter (12 TB), cut into slices (or 3/4 cups Crisco)
1/4 cup + about 2 TB ice water (may not need this)
milk, cream or lightly beaten egg.......................Sparkling or sanding sugar
***
Put flour and sugar in a food processor & give a couple of quick pulses. Add about half of the butter (or Crisco). Pulse. Add the rest of the butter. Pulse until the mixture turns into coarse crumbs.
Slowly add the ice water (through the feeder shoot) and pulse until the dough comes into a ball. If necessary, add a few more drops of ice water until it does. Flatten dough into a disc (about 3/4" thick) and put it on a sheet of plastic wrap (dusted with a little flour). Refrigerate for about 30 minutes before rolling.
It's easiest to roll your dough out between 2 sheets of lightly floured plastic wrap or parchment paper! I put the pie pan on top, so I can be sure I've rolled it big enough. Then, peel off the top layer of plastic wrap ~ put the pie pan upside down on top of the crust and flip it over ~ peel off the plastic wrap.
Use your fingers to make sure the crust is tight against the pan. Fill as desired. Roll out the top crust the same way (with the plastic wrap). Then peel off the top layer of plastic wrap, and roll the crust up on your rolling pin (peeling off the bottom layer of plastic wrap as you go). Just unroll the top crust out on top of your pie. Use your kitchen scissors to trim off the edges. Crimp the edges as desired.
Brush some milk, cream or lightly beaten egg over the entire crust. Lightly sprinkle with Sparkling or Sanding sugar. I put my pies onto a rimmed baking sheet (to catch any run-over during baking). Just set a piece of foil lightly on top (so the edges don't brown too much), and remove it about 10 minutes before the pie is done. (time to bake will vary according to the filling recipe that you're using).
NOTE: Different pie recipes call for different oven temperatures. If your recipe calls for an oven temperature over 400, it's best to NOT use a glass or pyrex pan (which can break in high heat). I will usually just bake my pie at 375 instead then, and adjust the time accordingly (checking on it to be sure it's baking well).
1 crust (1 recipe) will give you more than enough for a 9" pie, with a little extra crust left to do some cut-outs for the edges. You'll probably have enough extra if you make a double crust to do some mini-turnovers too (use fruit preserves, with some ground nuts). Or just cut the extra rolled crust with cookie cutters, brush with butter and sprinkle with cinnamon-sugar and bake.
Homemade Flaky BUTTER CRUST (food processor)
CRUST (makes 1 crust ~ double for double crust pies):
1-3/4 cup all-purpose flour……………………......1 tsp. sugar or Splenda
1-1/2 sticks cold butter (12 TB), cut into slices (or 3/4 cups Crisco)
1/4 cup + about 2 TB ice water (may not need this)
milk, cream or lightly beaten egg.......................Sparkling or sanding sugar
***
Put flour and sugar in a food processor & give a couple of quick pulses. Add about half of the butter (or Crisco). Pulse. Add the rest of the butter. Pulse until the mixture turns into coarse crumbs.
Slowly add the ice water (through the feeder shoot) and pulse until the dough comes into a ball. If necessary, add a few more drops of ice water until it does. Flatten dough into a disc (about 3/4" thick) and put it on a sheet of plastic wrap (dusted with a little flour). Refrigerate for about 30 minutes before rolling.
It's easiest to roll your dough out between 2 sheets of lightly floured plastic wrap or parchment paper! I put the pie pan on top, so I can be sure I've rolled it big enough. Then, peel off the top layer of plastic wrap ~ put the pie pan upside down on top of the crust and flip it over ~ peel off the plastic wrap.
Use your fingers to make sure the crust is tight against the pan. Fill as desired. Roll out the top crust the same way (with the plastic wrap). Then peel off the top layer of plastic wrap, and roll the crust up on your rolling pin (peeling off the bottom layer of plastic wrap as you go). Just unroll the top crust out on top of your pie. Use your kitchen scissors to trim off the edges. Crimp the edges as desired.
Brush some milk, cream or lightly beaten egg over the entire crust. Lightly sprinkle with Sparkling or Sanding sugar. I put my pies onto a rimmed baking sheet (to catch any run-over during baking). Just set a piece of foil lightly on top (so the edges don't brown too much), and remove it about 10 minutes before the pie is done. (time to bake will vary according to the filling recipe that you're using).
NOTE: Different pie recipes call for different oven temperatures. If your recipe calls for an oven temperature over 400, it's best to NOT use a glass or pyrex pan (which can break in high heat). I will usually just bake my pie at 375 instead then, and adjust the time accordingly (checking on it to be sure it's baking well).
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