Pie Crust - Cuisinart
- 20m Prep Time
- 15m Cook Time
- 2h Ready In
A flaky pie crust made with lard, processed in a food processor. Suitable for both single and double crust pies.
Ingredients
- 710 ml All-purpose flour
- 6.16 ml Salt
- 14.8 ml Sugar
- 1.23 ml Baking powder
- 255 g Lard cut in 1/2-inch pieces, well chilled
- Ice water
Nutrition (per serving, estimated)
Estimated based off 6 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 131 mg
- Iron: 17.6 mg
- Magnesium: 83.1 mg
- Phosphorus: 432 mg
- Potassium: 402 mg
- Zinc: 2.92 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 710 ml All-purpose flour
- 6.16 ml Salt
- 14.8 ml Sugar
- 1.23 ml Baking powder
- Ice water
Prepare
- 255 g Lard, cut in 1/2-inch pieces, well chilled
Let's Cook
-
Step 1.
Insert the metal blade. Process the flour, salt, sugar, and baking powder to sift, 10 seconds.
-
Step 2.
Add the well-chilled lard. Use short rapid pulses until the mixture resembles coarse corn meal and no pieces of lard larger than a pea remain visible, 15 to 20 pulses.
-
Step 3.
Sprinkle half the maximum ice water on the flour and lard mixture, then pulse 5 or 6 times. The dough will be crumbly, but should begin to hold together when a small amount is picked up and pressed together.
-
Step 4.
Sprinkle on more water, a teaspoon at a time, with 2 to 3 quick pulses after each addition, adding just enough water for the dough to hold together easily when pressed into a ball. Add the liquid sparingly so that the dough is not sticky. Do not over process.
-
Step 5.
Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a disk (two disks for the two-crust recipe). Wrap in plastic wrap and refrigerate for 1 hour before continuing.
-
Step 6.
To bake the pastry blind for a single crust filled pie or tart, roll out pastry 1/8-inch thick to fit pan, crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes.
-
Step 7.
Preheat the oven to 400°F. Line with a sheet of aluminum foil or parchment paper and fill with pie weights, dry rice or beans. Bake for 15 minutes.