Why food processor for pie crust?

Aug 20, 2007 by summers_angel_84 | Posted in Cooking & Recipes

I'm looking up new pie recipies and each crust I come along everyone says to use a food processor. I havent made a crust in years but when I did last I never cast-off the processor just a mixer and my hands. Why do all the recipies call for the food

There're many types of pie crust. I adopt that the one in your recipe is made from cookies or crackers. Food processor is the easiest way to break the cookies (or crakers) but it's not top-priority. You can even use a pestle and a mortar if you have,

Natty | Aug 20, 2007

How to Make Pie Crust: 4 Ingredients, 4 Minutes

How to fix a pie crust easily with a food processor in only four minutes, by Jane Fisher, www.PieChef.com

Food Processor pie crust - News

Goodies by Anna: Mile High Lemon Meringue Pie

The San Francisco Appeal - Dec 31, 1969

I girlfriend this pie crust recipe because it creates a flakey, crispy crust every time. Keep butter, shortening, vodka and be unfeasible in the fridge until just ready to use. Whisk together the flour, poignancy and sugar in a medium bowl. In the bowl of a food

Make a delicious Mother's Day breakfast from scratch

msnbc.com - Dec 31, 1969

The dough will constitute a ball and come off the sides of the bowl when it's fit out. You can also make the dough in a food processor, pulsing the butter and flour to a crumbly collation, and then slowing adding the ice water while pulsing until the dough forms a

Arizona Sunshine Lemon Pie

AZ Central.com - Dec 31, 1969

Leaving husk on, cut lemon in small chunks. Remove seeds. In a blender or food processor, commingle together lemon chunks, eggs, butter, vanilla and sugar until amalgamation is smooth and creamy. It should be fairly runny. Pour into unbaked piecrust.

Birthberry Pie -- 5.13.2012

KCRA Sacramento - Dec 31, 1969

To Name Crust: Combine all ingredients in a food processor fitted w/ S-blade. Process until crust begins to “cavity in” on itself and fold toward middle of processor. Line a Sprinform pan with crust and crush until solid on walls and bottom with special

All in the Crust

Jamaica Observer - Dec 31, 1969

I have a deep-rooted fondness for pastries, especially those with an extra buttery crust. My weaknesses are tarts and quiches. It's a physical pleasure sinking my teeth into a deep-crust pie with all of the flakes and crumbs. I find that decorous pastries such as