How to Find a Pastry Recipe That Works for YOU
I am always so taken aback when people tell me the reason they’ve never baked a pie is because they aren’t very good at pastry. I mean, I can relate because I was THAT person at one point in my life. I’ve been there too. In the end, my love for pie won out over my fear and I began to search for that elusive pie in the sky…a pastry recipe that worked for me EVERY. DAMN. TIME.
Not possible you say? Well, I tried sooo many recipes until I found it. You probably know there’s a plethora of pastry recipes out there on the internet and I’m not saying that this one is the one for you. In fact, I encourage you to give as many a try as you can. Who knows? The 7 Up or Vodka Recipe might work for you or maybe you prefer to use your mixer instead of a food processor. I bet you could even find a great recipe for doing it the old fashioned way…by hand! The most important thing is…and I can’t stress this enough is that you give it your best shot. Believe me when I say this, pastry dough can smell your fear. Have confidence and make that pastry behave!
These are the Pies of My Life
So you see? Once you have found your pastry groove with this Food Processor Pie Pastry a whole new world of pie is open to you! You can make sweet or savoury pies, two crusts pies or open pies, handpies, galettes, quiches, cream pies, fruit pies, chocolate pies…
or PIN it here
Food Processor Pie Pastry
Food Processor Pastry Recipe
- 2 1/2 cups (360 grams) all-purpose flour
- 1 teaspoon kosher salt (if making a savoury pastry) OR 1 tbsp granulated sugar (if making a sweet pastry)
- 1 cup (227 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
- 6 to 8 tablespoons ice water
- Add 1 1/2 cups flour and salt to a food processor. Pulse 2 to 3 times until combined.
- Scatter butter cubes over flour and process until the flour becomes 'sandy'; maybe 10 seconds.
- Add the remaining cup of flour. Have your cold water ready and begin processing
- With the processor running, drizzle the water in a little at a time. It might take a while to get the dough to clump together and you may or may not use all of the water.
- Remove dough from bowl and place in a mound on a clean surface. Cut dough in half then form each half into discs.
- Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
- Before rolling, take pastry out and let sit for ten minutes. Flour your work surface and roll one disk of dough until it reaches your desired thickness.