Double Crust Pie made in a Food Processor

By ldelmas

I am happy to share this recipe for a double crust. If you only need

one just roll out both crusts and roll up one in freezer paper and

double wrap in foil to freeze for later use. Please note that the

butter is not cut into too small of pieces. This is what makes the

flake when the crust is rolled out. As the pie bakes the flattened

flour coated butter nuggets melt and create steam and the steam causes

the flake. Also I make sure everything is icy cold- I even freeze my

flour!

Ingredients

• Basic Pie Dough:
• 2 1/2 cups all-purpose flour pulse in 1/2 teaspoon salt
• 1/2 pound (2 sticks) cold unsalted butter, cut into cubes and placed
• in freezer for at least 1 hour
• 1/3 About 1/3 cup ice-cold water and 1 tablespoon white vinegar

Preparation

Step 1

Put the flour and salt in the bowl of a food processor and pulse to

combine. Add the cold butter cubes and pulse a few times until the

mixture begins to become mealy and the butter forms plainly visible

pea-size nuggets



Now it is time to slowly add the wet ingredients. To insure a tender

crust I first pulse in one tablespoon of white vinegar- adding a

little every couple of pulses. Next pulse in the ice water- a little

water , 3-4 pulses, a little water 4-5 pulses. Try not to over wet the

dough- remember how on QVC I pulse until the dough just starts

clumping together then pull some out and sqeeze test it to see if it

is holding together. Be careful not to over-mix the dough. If it

appears dry and is not holding together, add a few additional

tablespoons of water.



Dump the dough out on to a floured surface and gather into 2 balls.

Flatten each, wrap in plastic wrap, and refrigerate until ready to use.

Often you will find this "rest" period helps even out the moisture in

a slightly dry dough.



One last hint- be sure to roll the dough out to at least 1 inch wider

than your pie pan. That way you will have plenty to drape- be very

careful not to stretch the dough- loosely into the pan. When I judge

pie contests it seems the biggest problem a lot of cooks have is the

crust shrinking because the pie dough was stretched to fit the pan!