Recipe: Perfect Food Processor Flaky Pie Crust

PERFECT FOOD PROCESSOR FLAKY PIE CRUST

FOR A SINGLE CRUST PIE:
6.25 ounces (1 1/3 cups) all-purpose flour - divided use
1 tablespoon white granulated sugar
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
1 1/4 sticks (10 tablespoons - 5 oz) cold, unsalted butter, cut into 1/4-inch pats *
3 tablespoons cold water

FOR A DOUBLE CRUST PIE:
12.5 ounces (2 2/3 cups) all-purpose flour - divided use
2 tablespoons white granulated sugar
1 teaspoon kosher salt (or 1/4 teaspoon table salt)
2 1/2 sticks (20 tablespoons - 10 oz) cold, unsalted butter, cut into 1/4-inch pats *
6 tablespoons cold water

* You can substitute solid shortening (like Crisco) or lard, partially or fully for the butter, it will still make a flaky crust. But all butter tastes better.

1. If you have a scale, weigh out the flour, it's much more accurate than volume measuring.

If you don't have a scale, measure out the flour by sprinkling it slowly into a measuring cup from scoop or from another cup. Using this method should help to ensure the volume of flour is close to the correct weight.

- 1 1/3 cups should weigh close to 6.25 oz.
- 2 2/3 cups should weigh close to 12.5 oz.

2. Combine two-thirds of the flour:

- single crust pie - 4.1 ounces (3/4 cup plus 2 tablespoons of flour)
- double crust pie - 8.2 ounces (1 3/4 cups of flour)

...along with the sugar and salt in a food processor.
Pulse the food processor a couple of times to mix those dry ingredients.

3. Spread the pats of butter evenly over the flour mixture in the food processor. Pulse the food processor until the flour is no longer dry and dough begins to collect in clumps.
It should take about 25 pulses.

4. Use a rubber spatula to spread the dough evenly around the bottom of the food processor bowl.

Sprinkle the remaining one-third of the flour:

- single crust pie - 2.15 ounces (1/3 cup plus 2 tablespoons)
- double crust pie - 4.3 ounces (3/4 cup plus 3 tablespoons)

...evenly over the dough. Pulse the food processor just enough to mix in dry flour and barely break up the dough.
About 5 pulses.

5. Use a rubber spatula to move the dough to a mixing bowl.

6. Sprinkle all of the cold water evenly over the dough.
Use the rubber spatula to press and fold the dough until it comes together into a ball.

Make sure to use all of the cold water. All of the water is necessary to form a flaky crust.

The dough may seem somewhat wet. That's okay. The dough will be chilled before rolling out. Chilling makes the dough easier to work with.

--For a single crust pie:
Form dough into a 4-inch disk and wrap it tightly in plastic wrap.

--For a double crust pie:
Divide the dough in half. Form dough into two 4-inch disks and wrap them tightly in plastic wrap.

Place wrapped dough in fridge at least 2-hours before rolling out.

After at least 2-hours of chilling, roll out dough as you would normally. Use a little flour to prevent the dough from sticking and a dough scraper to lift it, if it sticks to the board.