On Line Cookbook
Food Processer Pie Crust - Buttery Pie Crust
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
A crust that you can make in a processor or by hand.

Tammy Condit

Serves/Makes:2 double 9" crusts

  • 3 cups (700 ml) flour
  • 1-3/4 cups (425 ml) butter OR
  • 1/2 cup (125 ml) butter and 3/4 cup (175 ml) crisco
  • 1 egg, slightly beaten
  • 1 tsp (5 ml) salt, heaping
  • 5 tbsp (70 ml) cold water
  • 1 tbsp (15 ml) vinegar
  • Cut butter into flour until mixture resembles crumbs--can do this in a food processor.
  • Combine egg, salt, water and vinegar.
  • Sprinkle over crumbs until mixture holds together-or forms a ball in the processor.
  • Chill for 30 minutes.
  • Divide into 4 equal balls.
  • Roll out each and place in pie pans; flute edges.
  • Use what you need ans freeze the rest.
  • Pie crusts can be frozen up to 1 month.
You may freeze the dough before rolling out if desired.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.