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My Grandma made the best pies and butter tarts – her pastry dough was always perfect; flaky, buttery and her filling always ran out bursting with flavour. The only pie I’d ever eat as a kid was hers. Still, until this day it’s rare that I will ever order or buy a pie (or a butter tart), it just won’t taste like grandmas. Since she passed away I took it upon myself to perfect her pies and butter tarts. I know I’m not even close but I keep getting better every time I make pastry (practice makes perfect, right?). She’s actually the reason why I went to baking school and got into this world of baking! 🙂
As both a baker and a cook my grandmother was a force to be reckoned with and I grew up surrounded by memories of her cooking and baking to perfection. She was carefree in the kitchen and often set the fire alarm off because of the goodies bubbling over in the oven (insert eyes rolling; oh Grandma how you are missed!).
How to Make Pie Pastry in a Food Processor
My grandma taught me how to make pastry in a food processor and it’s incredibly easy to do. Although I am a big fan of using your hands and learning the way pastry feels it’s not always the easiest method for everyone. One important tip to remember when making pastry in a food processor is not to overmix it!! It’s easy to overpulse and overwork the dough which will result in breaking down the fats (butter and shortening) leading to a tough and not so flaky pastry. Make sure you only use the pulse function on the food processor for the butter and shortening sections and pulse as little as you can.
Next, you want to watch how much water you are using. The recipe calls for 1/4 cup but you may not need it all when using the processor. Slowly add your water just until the dough starts to come together and rolls into a ball. At this stage when adding water you can turn the processor to ‘on’ (not pulsing) so the dough can move around while you add water from the top of the appliance. Again do not overdo it! Just let it come together and stop the processor.
Tips on Pie Pastry
- Keep fat (butter and shortening) cold
- Use ice water
- Always let your dough rest in the fridge before using
- If your pastry has sat out too long while making your pie (or dessert) pop it into the freezer for 5 mins before baking it
- Keep your pastry cold as you work
- Don’t stress! You’ll get better every time you work with pastry. Promise!
Here’s my perfect pastry dough recipe that I use time after time, and I always – always keep spare pastry in the freezer for a rainy day!!Print
This is the perfect pastry dough recipe for any pie or galette. It’s buttery, flaky and will melt in your mouth! This simple recipe has been passed down through generations. Double the recipe for deep dish pies or to cover the entire top of the pie. Click here for recipes to use with this pastry.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 1 pie crust 1x
- Category: Dessert
- Method: Baking
- Cuisine: French/British
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 1/2 cup Crisco, cold (shortening)
- 1/4 cup cold water
- In a food processor add flour and salt, blend until incorporated.
- Add cold butter cubes and pulse until butter resembles crumbs.
- Add chunks of the Crisco/shortening and pulse until the mixture resembles little crumbs (don’t overdo it).
- Slowly add your cold water and pulse until the dough forms into a ball, or gently shape into a ball by hand (you may not need all the water, once the dough starts to come together stop adding water, you don’t want the dough to be wet).
- Flatten dough into a disc, wrap in plastic and refrigerate for 30 minutes or overnight until ready to use.
- Serving Size: divided in 12
- Calories: 221
- Sugar: 0.1g
- Sodium: 105mg
- Fat: 16.4g
- Saturated Fat: 8.3g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 15.9g
- Fiber: 0.6g
- Protein: 2.2g
- Cholesterol: 25mg
Keywords: Pastry, Pie Dough
Click here for recipes to use with your pastry dough.
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