Breville Test Kitchen

Essential Pie Crust

Name: Essential Pie Crust
Cook time: 900 s
Total time: 17100 s
Yield: Makes 1 pie crust
Ingredients: 2 cups (10½ oz) all-purpose flour; 1 tsp kosher salt; 1 tsp white sugar; 8 oz cold unsalted butter - chopped; ½ cup (4 fl oz) iced water

The Breville Food Processor whips up a pie crust that is buttery, flaky and melt-in-the-mouth. No rubbing butter into flour or bringing together a dough, just the press of a button for a fast pass into pastry land! Will it be chicken and mushroom, beef and onion, classic apple or cheeky cherry…it’s up to you.

This recipe is tuned in for your Paradice 9. Once you download the Breville+ app, your culinary co-pilot will give you step-by-step guidance through your cook by color journey.

4 hrs 45 mins total time

15 mins active time

Easy

Makes 1 pie crust

Ingredients

Measurements:

2 cups (10½ oz) all-purpose flour
1 tsp kosher salt
1 tsp white sugar
8 oz cold unsalted butter
chopped
½ cup (4 fl oz) iced water

Instructions

1Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the flour, salt and sugar and pulse to combine.
2Add the butter and pulse until the mixture resembles coarse crumbs. With the processor on, add the iced water through the feed chute and pulse until the dough just starts to come together, scraping down the side occasionally.
3Carefully remove the blade and spindle from the processor. Turn the dough onto the countertop and bring together into a ball. Flatten into a disk, cover with plastic wrap and refrigerate for at least 2 hours.
Tip: Resting the dough makes a more tender crust and prevents it from shrinking during cooking. The dough can be made up to 3 days ahead or frozen for up to 3 months.
4Roll out the dough on a floured countertop until about 1/8-inch thick and large enough to line a pie dish or cake pan. Trim the dough and line the dish. Gently ease into the dish without stretching. Decoratively crimp the edge, if you like. Refrigerate for 1 hour before baking.
5Your pie crust is now ready to use, while you ponder pumpkin, pecan or blueberry, don’t forget this crust ain’t just for pie. Roll the dough into any shape you like…lemon tart, cheesy quiche or maybe pigs in blankets. Good things come to those that bake.
Tip: To bake blind, line the pie crust with parchment paper and fill with pie weights, dried beans or rice. Place in an oven preheated to 350°F and bake for 40 minutes. Remove the weights and parchment paper and bake for a further 5 minutes, or until the crust is golden brown and crisp.