Pie Crust with Butter (aka Reason #572 why I love my food processor)

It's been awhile! I have a longer draft post waiting for some time when my daughter isn't attacking my keyboard. But I'm super excited about how easy this crust was to make, so I wanted to share.

I wanted apple pie. My brother has been taunting me with pie on Facebook (okay, so he wasn't actually taunting me, but posting pictures of your pie on Facebook when your sister is in the third trimester is basically the equivalent of taunting). I NEEDED apple pie. But my standard pie crust recipe uses shortening, which is basically partially hydrogenated oil in solid form. I'm trying to avoid the partially hydrogenated stuff. So, in my handy-dandy Better Homes and Gardens Cookbook I found a recipe for a tart crust that is basically pie crust, but with butter instead of shortening. I modified the recipe a bit from the original, but it still worked rather well

Pie Crust with Butter

1 1/4 c. all-purpose flour
1/4 c. sugar
1/2 c. (1 stick) cold butter
1 egg
1 T. cold water

Here's the exciting part; I made this pie crust in the food processor. I had seen on other sites how you could use the food processor to cut the butter into the flour mixture, and I wanted to try it, given how time-consuming it is to use a pastry blender to cut in butter or shortening. I don't have any pictures of this part, because I was afraid it wasn't going to work, but it was AMAZING.

Combine flour and sugar in food processor with the chopping blade and process for about 30 seconds to mix. Add cold butter (yes, put it in straight from the fridge; thermodynamics says so) and process for about another 30 seconds. Check to make sure you don't have any huge chunks of butter left; if it's working right, it will look like the butter disappeared into thin air. In a separate bowl, beat the egg and add the cold water. Add the egg mixture to the food processor and process for about 1 to 2 minutes, until the dough comes together. It won't form a ball, but you should have several larger lumps of dough.

I ignored the original recipe instructions to refrigerate the dough for 30 to 60 minutes to make it easier to handle, which is why my pie crust looks slightly zombiefied in the pictures. It doesn't affect the taste at all, but the dough did have a tendency to come apart as I transferred it to the pan. I would highly recommend chilling the dough, and using extra flour to reduce the stickiness.

Conclusion

I was a little afraid to try this, having only had crust made with shortening in my entire life. But it was delicious, and didn't taste noticeably different from the crust I was used to. I will need to experiment with if it's possible to get pretty crust from this recipe, but for me, taste is a much, much higher priority than looks.

You gotta have ice cream with your pie!