Classic Crisco® Pie Crust Food Processor Method Recipe | Yummly

Classic Crisco® Pie Crust Food Processor Method

CRISCO
13Ingredients
30Minutes
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Ingredients

US|METRIC
  • 1 1/3 cups Pillsbury BEST All Purpose Flour
  • 1/2 teaspoon salt
  • 1/2 stick Crisco Baking Sticks All-Vegetable Shortening (well-chilled OR 1/2 cup well-chilled Crisco® All-Vegetable Shortening)
  • 6 tablespoons ice cold water
  • 2 cups Pillsbury BEST All Purpose Flour
  • 1 teaspoon salt
  • 3/4 stick Crisco Baking Sticks All-Vegetable Shortening (well-chilled OR 3/4 cup well-chilled Crisco® All-Vegetable Shortening)
  • 8 tablespoons ice cold water
  • 2 2/3 cups Pillsbury BEST All Purpose Flour
  • 1 teaspoon salt
  • 1 stick Crisco Baking Sticks All-Vegetable Shortening (well-chilled OR 1 cup well-chilled Crisco® All-Vegetable Shortening)
  • 10 tablespoons ice cold water
  • 10 tablespoons ice cold water
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    Directions

    1. PULSE flour and salt in processor bowl fitted with steel blade several times.
    2. CUT chilled shortening into ½-inch cubes. Scatter chilled cubes over flour mixture. Pulse in 1-second bursts, about 5-7 times for a single crust, 7-9 times for a double crust or just until mixture resembles coarse crumbs with some pea-sized pieces remaining.
    3. REMOVE lid. Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. (Never pour water through food processor lid.) Pulse in 1-second bursts, 10-12 times or until mixture is evenly moistened.
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