With Thanksgiving just two days away, those of us who are cooking seem to be frantically prepping our menus, and planning every last detail. I have my book club’s “Friendsgiving” tonight so I started baking yesterday! To help with the fact that I’m making a total of 5 pies this year, I prepped all my dough over the weekend so it will be ready as soon as I need it. The pie dough recipe I use, called pâte briseé, has been my go-to crust for every pie I’ve made since starting this blog. I’ve also used it for pop tarts, chicken pot-pies and hand-pies.
The food processor makes this dough fast and easy to make, and for me it has been a success every single time. In my opinion, a flaky crust made with real butter takes any pie recipe over the top. I have included step by step instructions below to make the process a bit easier. Also- here are a few of my favorite recipes I’ve made using this delicious dough that bakes up so beautifully!
The process of throwing this pie crust together really couldn’t be easier- especially with a food processor!
- 2½ cups all purpose flour
- 2 sticks unsalted butter, cold, cut into cubes
- 1 tsp. salt
- 1 tsp. sugar
- ¼-1/2 cups ice water
- Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.
- Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
- With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
- Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap.
- Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
Combine flour, salt and sugar in the bowl of a food processor fitted with a steel blade.
Process until combined- about 10 seconds.
Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
Turn dough onto work surface and divide in two.
Wrap each half with plastic wrap and flatten into a disc.
Let dough chill for at least an hour.
When dough is chilled, roll out to 1/4 inch thickness.
Roll dough over rolling pin to transfer into pie dish.