Single-crust food processor pie dough from The Pie Academy: Master the Perfect Crust and 255 Amazing Fillings, with Fruits, Nuts, Creams, Custards, Ice Cream, and More; Expert Techniques for Making Fabulous Pies from Scratch (page 58) by Ken Haedrich

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a mixture of butter and vegetable shortening or lard for butter only.

  • TrishaCP on January 01, 2022

    I’ve been using the double crust food processor dough recipe pretty regularly and the single crust is just as good. I did find you should be more cautious about processing the dough with this recipe (probably because there is less of it).

  • ashallen on December 23, 2021

    A good basic pie crust recipe that worked well for Canadian Butter Tarts from this book. End result was both tender and flaky. I stopped processing the dough before it started clumping in the food processor because it seemed a bit dry and I didn't want to over-process the butter lumps. I dumped the crumbs on the counter and was able to knead them into a dough without additional water. A 12 hour rest in the refrigerator really helped it come together. I used an online version of this recipe that didn't have ingredient weights and interpreted 1.5 cups flour as 7.5 oz - checking another online version of this recipe, it looks like I maybe should have used only 6.75 oz which might help explain the dryness. Recipe available online at https://www.epicurious.com/recipes/food/views/single-crust-food-processor-pie-dough

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