I know I saw this somewhere does anyone have a recipe for pie crust using a food processor. thanks

-- ronda (thejohnsons@localaccess.com), January 15, 2002

Answers

I've used my regular pie crust recipe in the food processor for years. I put 2 cups of flour and 1 teaspoon salt in the bowl and whirl it for less than a second. Then I add 10 2/3 tablespoons of shortening cut up and process it carefully until it looks like cornmeal. Then I add one tablespoon of water at a time until it feels right-about 6 tablespoons. I open the bowl and check the "feel" of it and add another one until it is right. Don't over process as it will be tough.

-- Ardie /WI (ardie54965@hotmail.com), January 15, 2002.

I agree with Ardie, you can do any pie crust in a food processor, just remember to have everything (flour too, if you remember in time) cold, and use the pulse button sparingly. Works great.

-- GT (nospam@nospam.com), January 15, 2002.

Whenever you want to know anything, try google.com.......

http://www.google.com/search?q=food+processor+pie+crust+recipe

http://www.google.com/search? q=food+processor+pie+crust+&btnG=Google+Search&hl=en

-- Wendy S Martin (wsm311@aol.com), January 15, 2002.

Whatever system you eventually align yourself with, remember this: The best pie crust is made with lard, preferably home rendered, and leaf lard rather than side lard. Crisco and other shortenings are suitable for overpowder loads in your favorite muzzle loading pistol, but otherwise only useful to add to add to his supper and piss off the dog when you actually thought you were giving him (OK, or HER) a treat. Crisco, Budweiser, Thompson's Water Seal, among others - useless product,lots of advertising. Idiots buy them, and there are so many idiots that they make megabucks! Think, friends! And GL!

-- Brad (homefixer@SacoRiver.net), January 15, 2002.

As for shortening (and lard), my favorite quote: "If you wouldn't spread it on your toast, why would you want it in your pie?"

Butter crust (usually called shortbread crust) only for me, thanks! * grin*

-- GT (nospam@nospam.com), January 15, 2002.

Ronda, here's my recipe for pie crust that I always use for my food processor, too much trouble to make it any other way. Combine 1 1/3 c. flour and 1/2 tsp. salt in the mixer bowl. Add l/2 c. butter flavored shortening, and process until coarsely mixed. Trickle in ice water until the mixture balls up. This makes enough for a one crust 9" pie shell. Double the recipe for double crust. Add half again as much ingredients for a larger pie shell. Sorry, folks, I can't stand the taste of lard, home made or canned, for pie crust. My mother tried to fool me with it, but I could taste it every time. I always passed on the pie at church potlucks as most of the "best" cooks used lard.

-- Duffy (hazelm@tenforward.com), January 16, 2002.