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Single-Crust Food Processor Pie Dough
This single-crust pie dough is from Ken Haedrich can be used for both sweet and savory pies. It has great flavor, flaky texture, and is easy to handle.
👥 9 Servings👤 Ken Haedrich📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●measuring cup
- ●food processor
📝 Preparation Steps
1
Combine the flour, cornstarch, and salt in a large bowl. Scatter the fat on a large flour-dusted plate. Measure the vinegar into a 1-cup glass measuring cup. Add just enough cold water to equal a scant ⅓ cup. Refrigerate everything for 10 to ⏱️ 15 minutes.
2
Transfer the dry ingredients to a food processor. Add all of the fat, then pulse the machine six or seven times, until the pieces of fat are roughly the size of small peas.
3
Pour the vinegar-water mixture through the feed tube in a 7- or 8-second stream, pulsing the machine as you add it. Stop pulsing when the mixture is just starting to form larger clumps.
4
Turn the dough out onto your work surface and pack it into a ball. Put the dough on a sheet of plastic wrap and flatten it into a 3/4-inch-thick disk. Wrap the disk and refrigerate for at least ⏱️ 1 hour before rolling.
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