Traditional Rolled Pie Crust made in food processor

I've adapted my favorite pie crust recipe so that it can be made in the food processor for steps #1-4 with EXCELLENT results! I may never go back to the original method! 

Traditional Rolled Pie Crust w/ food processor option

Lately I've been using the food processor for steps #1-4 with EXCELLENT results! I'VE ADDED FOOD PROCESSOR EXPLANATIONS & PHOTOS TO ORIGINAL DIRECTIONS. 

                                                For one 10” pie crust            For two 8 or 9” shells or 

                                                                                                one 8 or 9” double crust

All-purpose flour                    1 1/2 cups                                2 1/4 cups

Salt                                          1/2 teaspoon                            3/4 teaspoon

Shortening, (Crisco®)              1/2 cup                                    3/4 cup

Cold water                               3 to 4 tablespoons                   5 to 6 tablespoons 

1. Stir flour and salt together in mixing bowl. With a pastry blender, cut in shortening thoroughly.  FOOD PROCESSOR (FP) METHOD:  ADD THE INGREDIENTS TO WORK BOWL OF FOOD PROCESSOR & BLEND USING AN ON/OFF MOTION. 

   

   I use butter flavor Crisco®.

2. Particles should be size of tiny peas.
   
3. Sprinkle water into the flour mixture, a tablespoon at a time. Mix lightly with a fork after each tablespoon of water until all flour is moistened. FP METHOD: ADD WATER THROUGH OPENING IN TOP OF FOOD PROCESSOR.
   
4. Mix dough thoroughly just until it cleans the sides of the bowl. At this point just the right amount of gluten has developed to produce a tender, flaky crust. FP METHOD: DOUGH WILL FORM INTO A COHESIVE BOWL IN FOOD PROCESSOR.
5. Gather the dough together with your hands and press firmly into a ball. If dough does not hold together, 1 or 2 additional teaspoons water may be added.
   
   
   
6. To roll pastry, use a pastry cloth or wax paper which has been lightly sprinkled with flour.  Use a stockinet-covered rolling pin or place another piece of wax paper to cover the ball of dough.
   
   
   
   
7. For two-crust pie, divide dough in half.  Place half of dough cut side down.  Flatten dough into circle to provide starting point for rolling out the pastry.
8. Roll from center to outside edges in all four direction.  For even thickness, lift rolling pin as you approach outer edge.  If edges begin to break, pinch together at once.
9. Keep pastry circular and roll it about 1 1/2” larger all around than inverted pie pan.  Fold pastry in half or wrap around rolling pin.. Carefully transfer to pie pan.
10. Unfold. To prevent stretching, ease pastry gently into pan and press toward center of pan with fingertips.  Stretching causes shrinkage during baking.  
11. Trim and fold under excess crust overhand. Finish edges by crimping or using favorite method of finishing edge. 

    

    Lightly press a fork along the edge of the crust for a super simple edging. 

One-Crust Pies = Roll pasty about 2” beyond edge of inverted pan. Ease into pan. Trim to about 1” from edge. Make edge by folding pastry under.  Flute edges or decorate as desired. Or, add the pastry to a tart pan and trim edges even with the fluted top edge of the pan.

• Pre-bake crusts for cream pies or other refrigerated pies such as fresh strawberry  or peach. These crusts should be pricked (to prevent puffing) and are generally baked for about 8 to 10 minutes at 475°.
• Add fillings that are to be baked (such as pumpkin or pecan) to an unbaked crust.  Do not prick  the crust when adding filling (the weight of the filling prevents air pockets and puffing).  Follow recipe directions for baking temperature and length of baking

Two-Crust Pies - Add filling of choice to bottom crust. Top with second crust, trim and tuck extra dough under bottom crust finish edges.  Bake according to filled pie recipe directions.

Recipe without photos . . . 

Traditional Rolled Pie Crust w/ food processor option

Lately I've been using the food processor for steps #1-4 with EXCELLENT results! I'VE ADDED FOOD PROCESSOR EXPLANATIONS TO ORIGINAL DIRECTIONS. 

                                                For one 10” pie crust            For two 8 or 9” shells or 

                                                                                                one 8 or 9” double crust

All-purpose flour                    1 1/2 cups                                2 1/4 cups

Salt                                          1/2 teaspoon                            3/4 teaspoon

Shortening (Crisco®)              1/2 cup                                    3/4 cup

Cold water                               3 to 4 tablespoons                   5 to 6 tablespoons 

1. Stir flour and salt together in mixing bowl. With a pastry blender, cut in shortening thoroughly.  FOOD PROCESSOR (FP) METHOD:  ADD THE INGREDIENTS TO WORK BOWL OF FOOD PROCESSOR & BLEND USING AN ON/OFF MOTION. 
2. Particles should be size of tiny peas.
3. Sprinkle water into the flour mixture, a tablespoon at a time. Mix lightly with a fork after each tablespoon of water until all flour is moistened. FP METHOD: ADD WATER THROUGH OPENING IN TOP OF FOOD PROCESSOR.
4. Mix dough thoroughly just until it cleans the sides of the bowl. At this point just the right amount of gluten has developed to produce a tender, flaky crust. FP METHOD: DOUGH WILL FORM INTO A COHESIVE BOWL IN FOOD PROCESSOR.
5. Gather the dough together with your hands and press firmly into a ball. If dough does not hold together, 1 or 2 additional teaspoons water may be added.
6. To roll pastry, use a pastry cloth or wax paper which has been lightly sprinkled with flour.  Use a stockinet-covered rolling pin or place another piece of wax paper to cover the ball of dough.
7. For two-crust pie, divide dough in half.  Place half of dough cut side down.  Flatten dough into circle to provide starting point for rolling out the pastry.
8. Roll from center to outside edges in all four direction.  For even thickness, lift rolling pin as you approach outer edge.  If edges begin to break, pinch together at once.
9. Keep pastry circular and roll it about 1 1/2” larger all around than inverted pie pan.  Fold pastry in half or wrap around rolling pin.. Carefully transfer to pie pan.
10. Unfold. To prevent stretching, ease pastry gently into pan and press toward center of pan with fingertips.  Stretching causes shrinkage during baking.  
11. Trim and fold under excess crust overhand. Finish edges by crimping or using favorite method of finishing edge. 

One-Crust Pies - Roll pasty about 2” beyond edge of inverted pan. Ease into pan. Trim to about 1” from edge. Make edge by folding pastry under.  Flute edges or decorate as desired. Or, add the pastry to a tart pan and trim edges even with the fluted top edge of the pan.

• Pre-bake crusts for cream pies or other refrigerated pies such as fresh strawberry  or peach. These crusts should be pricked (to prevent puffing) and are generally baked for about 8 to 10 minutes at 475°.
• Add fillings that are to be baked (such as pumpkin or pecan) to an unbaked crust.  Do not prick  the crust when adding filling (the weight of the filling prevents air pockets and puffing).  Follow recipe directions for baking temperature and length of baking

Two-Crust Pies - Add filling of choice to bottom crust. Top with second crust, trim and tuck extra dough under bottom crust finish edges.  Bake according to filled pie recipe directions.