Food Processor Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon confectioner's sugar
  • 1 teaspoon salt
  • 1/2 cup vegetable shortening, chilled
  • 8 tablespoons unsalted butter, chilled
  • Ice water

Mix (pulse) together the flour, sugar, and salt in the bowl of your food processor.  Cut the butter and shortening into small chunks and add them to the flour mixture.  Pulse for about two seconds, seven or eight times, until the butter and shortening are distributed and in small pieces.  Continue to pulse, adding 1/3 cup of the ice water.  The dough will begin to clump together.  If still too dry, add more ice water one teaspoon at a time.  Once the mixture holds together you are done.

Turn the dough out onto plastic wrap.  Divide the dough into two pieces.  Form the dough into disks, wrap in plastic and refrigerate to chill for at least 30 minutes before using.

When ready to roll out your dough, begin by generously flouring your workspace, using at least 1/4 cup of flour.  Unwrap your disk of dough and lay it onto the flour.  Turn the dough over being sure both sides of the dough are floured.  Rub flour onto your rolling pin and begin rolling away from you and turning the dough clockwise, after every few rolls of the pin.  Keep rolling until your dough is about an inch larger than your pie plate.

Fold the dough in half and lift it over the pie plate.  Fit the dough into position in the pie plate and crimp the edges.  If making a single crust pie, refrigerate the dough for 30 minutes before filling.  If making a double crust pie, roll out the top crust, fill the bottom crust, cover the pie with the top crust and chill for 30 minutes.  Bake according to your recipe directions.