Pate Brisee Food Processor Pie Crust (Real Simple)
Recipe: #10958
November 03, 2013
"This recipe is from the Real Simple website and is super easy. This is a sweet sugar crust that can be rolled or patted into the pie pan. You can adjust the sugar to taste. I like this recipe a lot because it doesn't use shortening - an ingredient that is expensive and hard to find where I live."
Ingredients
Nutritional
- Serving Size: 1 (41.2 g)
- Calories 178.9
- Total Fat - 11.7 g
- Saturated Fat - 7.3 g
- Cholesterol - 30.5 mg
- Sodium - 147.5 mg
- Total Carbohydrate - 16.5 g
- Dietary Fiber - 0.5 g
- Sugars - 1.6 g
- Protein - 2.1 g
- Calcium - 6.6 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse meal with a few pea-size clumps of butter remaining.
Step 2
Add 2 tablespoons of the water. Pulse until the mixture holds together when squeezed but is still crumbly (add more water, a little at a time, as necessary). Avoid over-processing, which will make the dough tough.
Step 3
Place the still crumbly mixture on a sheet of plastic wrap. Shape it into a 1-inch-thick disk, using the plastic wrap to help. Wrap tightly and refrigerate until firm, at least 1 hour and up to 3 days. (The dough can be frozen at this point for up to 2 months.).
NOTE - you can also pat the crust into the pie pan at this point, then refrigerate at least one hour before baking
To Prepare Crust for Baking
Step 4
Place the disk of dough on a floured piece of parchment or wax paper. Using your knuckles, make indentations around the perimeter of the dough (this will help prevent cracking when you roll the dough out).
Step 5
With a floured rolling pin, roll the dough into an 12-inch circle (work from the center outward, and use the parchment to rotate the dough). Flour the rolling pin, parchment, and dough as necessary to prevent sticking.
Step 6
Loosen the dough from the parchment and carefully transfer to a 9-inch pie plate. Fit the dough into the plate (avoid stretching). Trim the dough to a 1-inch overhang and tuck it under itself to create a thick rim.
Step 7
With the index finger of one hand, press the dough against the thumb and forefinger of the opposite hand; continue around the perimeter of the crust. Refrigerate for at least 30 minutes and up to 2 days before using. Bake at 350 before filling.
Tips
- Food Processor