Pie Crust

Use the food processor to make 4 pie crusts at a time.  Place the crusts you are not using in the freezer and you’ll be able to pull one out for a quick quiche or fast dessert after work.  It takes 10 minutes to make crusts this way.

Ingredients (for 4 crusts)

4 cups of flour

2 teaspoons salt

1 pound (4 sticks) of cold, unsalted butter

1/4-1/2 cup cold water


  1. Scoop 1 cup of flour  from the flour bin.  Don’t pack the flour in.  Use the back of a knife to scrape excess flour back into the bin and then pour the flour into the bowl of a food processor.  Repeat 3 more times until you have 4 cups of flour.
  2. Add salt and pulse until well blended.
  3. Cut a stick of butter into 16 pieces. Add  it to the bowl and pulse until well distributed.  Repeat 3 more times, until you use up all the butter.  Mixture should ressemble cornmeal.
  4. Add 1/4 cup of cold water to the bowl and process until the mixture forms a dough.  Add more water if the dough is dry (up to another 1/4 cup). Stop pulsing as soon as the dough comes together.
  5. Pour dough onto a lightly floured surface, flatten and divide it into 4 equal parts.
  6. Wrap each section in wax paper and let it rest in the fridge for an hour.
  7. Take out the crust you need for your recipe and put the others into a freezer bag where you can store them for a month.