How to Make Perfect Food Processor Pie Pastry

Join Ken Haedrich, dean of The Pie Academy, for this informative 1-hour class, on how to make the perfect, all-butter food processor pie dough. Whether you're a pastry pro, weekend baker, or have never made pie dough in your life, you'll discover lots of good tips and tricks in this replay of Ken's live class. To be sure you don't miss news about any of Ken's upcoming free classes, sign up over at ThePieAcademy.com.
SIGN UP FOR THE PIE ACADEMY HERE: bit.ly/3r8L7Pi
HELPFUL RESOURCES AND EQUIPMENT KEN RECOMMENDS
PIE ACADEMY - tinyurl.com/y23ptvfv
NO MORE TEARS PIE PASTRY COURSE - the-pie-academy.mykajabi.com/
GREAT AMERICAN CREAM PIES COURSE - the-pie-academy.mykajabi.com/
KEN’S COOKBOOKS - store.thepieacademy.com/colle...
PIE ZERO TO PIE HERO (ebook) - tinyurl.com/y544xgsw
THE HARVEST BAKER (trailer) - tinyurl.com/y2j7kk9s
LATTICE PIE CRUST (how to video) - tinyurl.com/y52vozds
EQUIPMENT
CUISINART FOOD PROCESSOR - amzn.to/2MWmDWj
KITCHEN AID MIXER - amzn.to/2HfYvuf
OXO 3 PIECE STAINLESS STEEL MIXING BOWL SET - amzn.to/2YJctiP
THE PIE ACADEMY SIGNATURE ROLLING PIN - tinyurl.com/y34u5vzu
FLETCHERS’ MILL ROLLING PIN - amzn.to/31yf4cf
WECK JELLY JARS - amzn.to/31F7oFt
BAKEWARE:
LE CRUESET 9-INCH PIE DISH - amzn.to/31B5qWw
USA PAN PIE PAN - amzn.to/2Z7Brbe
ANCHOR HOCKING BAKING SET - amzn.to/2XcHQBH
CHEF MADE 9.5-INCH ROUND TART PAN - amzn.to/2H1JTyu
USA PAN HALF SHEET PAN - amzn.to/2YJaqvg
LE CRUESET PIE BIRD - amzn.to/33vswzq
HANDY TOOLS:
SILPAT MAT - amzn.to/2H1yrTm
OXO DOUGH BLENDER - amzn.to/2YYKYwX
RUBBERMAID INSTANT READ THERMOMETER - amzn.to/2Z4QfmU
STAINLESS STEEL MEASURING SPOONS/CUPS SET - amzn.to/2H2RRY9
MICROPLANE ZESTER - amzn.to/2leQQUH
FROM THE PIE ACADEMY WEBSITE:
KEN’S COOKBOOKS - store.thepieacademy.com/colle...
OUR SIGNATURE APRON - tinyurl.com/y4ghzux4
OUR SIGNATURE ROLLING PIN - tinyurl.com/y34u5vzu
CHAPTERS
0:00 Greetings and Introduction
7:00 How I Learned to Love the Food Processor
11:15 FP Sizes and Recommendations
14:00 I Prefer Mixing Single Crust Batches
16:04 How I Measure Flour
18:00 Pie Pastry Ingredients
23:34 Mixing the Pie Dough
30:40 Forming the Dough Disk
35:30 Chilling/Freezing the Dough
37:00 How to Roll the Dough
48:38 Panning the Dough
50:30 Shaping the Edge
53:05 Pie Pan Talk
55:00 Closing Thoughts
*DISCLOSURE: Thanks for watching…The above resources are items we use and recommend. If you purchase one of these products through these links, we may receive a small commission.

[@godblessyou7376]

I really appreciate how you’ve made it possible for anyone to be able to watch this. Thank you!

[@kenhaedrichthepieacademy]

You're quite welcome, and I appreciate you saying so. Ken

[@moushiraabdel-malek4986]

I’m from Cairo, Egypt and i have a huge passion to bake ..Pies are my favorite then bread baking comes next. I’m the Food Editor of a leading newspaper in Egypt. I would love to learn from you and I’m sure I shall. Most of the time I use my food processor only on ‘Pulse’ and a fewer .. much fewer times I would use my hands .. especially when electricity is out. Looking forward to watching you Ken .. Thanks for your effort ❤❤

[@kenhaedrichthepieacademy]

Thank you, my friend from afar. Nice of you to comment. I hope you'll dig around on my channel here; I'm sure you'll find a number of useful video. I also hope you'll sign up over at ThePieAcademy.com so you don't miss any of my latest recipes, videos, class announcements, and more. Keep baking those pies! Ken

[@emilydonahuewickline4256]

Perfect pie crust! It is very helpful to see what the dough should look like after addition of the butter and water. Following your rolling tips really worked for me. Thank you Ken for a success in my kitchen.

[@kenhaedrichthepieacademy]

You're quite welcome, Emily. I always love it when I hear that something I've done has been helpful to someone. So thanks for letting me know. Ken (PS - If you're not already a subscriber to my channel, I hope you'll subscribe.)

[@Dedstik]

Hi Ken. Just found your channel. Experienced cook but complete pie crust novice. This vid has answered all my questions! Thanks.

[@kenhaedrichthepieacademy]

Glad to hear that you found us. If you're patient, you'll become a practiced pie maker before too long. Enjoy the process. I hope you'll sign up over at ThePieAcademy.com so you don't miss any of our latest recipes, videos, and class announcements. Ken

[@joanyoder5880]

I,m Joan Yoder from Eugene, Oregon and I have been a pie specialist for years. I had a pie bakery in Eureka. California, very successful.

[@user-is8tq3qr9x]

I’m very grateful for your instructions. Today I think I’ve done my best work so far. Your recipe in this video works like a charm. It tastes great and it was my 1st flaky crust I’ve made. I even had leftover strips to sprinkle with sugar & cinnamon, just as my grandmother did for me.

[@kenhaedrichthepieacademy]

That's wonderful news, my friend. I appreciate hearing from you. If you haven't already, make sure you subscribe to this channel...and sign up over at ThePieAcademy.com so you get all the latest from us. Ken

[@user-oc3zh3sl7b]

Kim from South Africa. Thank you for taking the time to do this lesson, appreciate it. And I have learned from it.

[@kenhaedrichthepieacademy]

And thank YOU, Kim, for tuning in and leaving a comment. Best wishes with your pie making. You'll be a pro in no time. Ken

[@joancooley3431]

Love your classes. I’m learning so much.

[@kenhaedrichthepieacademy]

Thanks, Joan - I'm happy to know.

[@larryhernandez7510]

Hi Ken I'm from Hilo Hawaii and really wanted to learn how to make the pie dough.I really appreciate how you made it possible for anyone to be able to watch. Thank you so much..

[@kenhaedrichthepieacademy]

Larry, you're quite welcome. We're glad you found us. And to be sure you don't miss anything we do - new recipes, videos, live class announcements - make sure to sign up over at ThePieAcademy.com. Thanks. Ken

[@siroosaskari2989]

You are great ...thanks 4 ur help ... Im from south of Iran..

[@facebook-xx8sd]

Thank you! Miriam from San Antonio, TX

[@GidgetTheSurferGirl1]

Thank you for sharing your knowledge and expertise with us🥧🥰California

[@kenhaedrichthepieacademy]

You're quite welcome, my friend - happy to. I hope you'll sign up over at ThePieAcademy.com and join an awesome bunch of pie lovers. Best, Ken

[@brendaleepierson2112]

i love your book

[@kenhaedrichthepieacademy]

Brenda - how sweet of you to say so. I appreciate you taking the time to comment. And by the way, if you're not already a member, I hope you'll sign up over at The Pie Academy.com. Thanks. Ken

[@carolgibson2226]

Hi Ken, Carol Gibson from Vermont. Snow is melting, spring is coming, finally!!

[@kenhaedrichthepieacademy]

I hear you. When I lived in New Hampshire - 20 years there - there was just nothing like those first hints of spring. Hang in there...it'll be here soon. Ken

[@gloriarolstad3925]

Gloria Milltown, WI. I always use the food processor.

[@user-is8tq3qr9x]

Hi Ken, I’m finally stepping up to the pie plate lol pun intended lol. So excited, I just found your videos. Funny comment about people responding late into the evening (12:54am here). I’ve home baked since I was 8. Both grandmother’s were pie, rolls and bread bakers. I’ve been so afraid of pie crust I would avoid baking pies. I’m 55 now and this past summer we canned apples for the first time. I have my grandmother’s recipes so I’m ready to bake some pies. No questions for now. Cheers, Diane from Venice CA now living in Cedar City UT

[@kenhaedrichthepieacademy]

Nothing to be afraid of...you're going to be a pie hero in short order. Ken

[@user-eq6gn3hr9m]

Vibvian Sibbitt , Tenn .

[@chabela1944]

Watching replay from Commerce Twp, MI.

[@kenhaedrichthepieacademy]

Thanks for tuning in! Don't forget to sign up over at ThePieAcademy.com if you haven't already. Ken

[@user-rd1cr1yn8k]

Hi I'm in UK

[@judihopewell2499]

🇨🇦vancouver island 👍🏻👂🏻ok

[@vickietrent9558]

Always

[@siroosaskari2989]

I always used food processor has two blade doent mix well... I did it with grinder as you said ...and added more cold water...And my problem was fixed ..thanks a lot..🌷

[@kenhaedrichthepieacademy]

Thanks for sharing...glad it worked. Ken

[@siroosaskari2989]

I had a lot of problem with my pestry ...u fix my problem ... Im cyrus (siroos) from south of Iran

[@kenhaedrichthepieacademy]

Glad to know. Thanks.

[@MrChristhehat]

chris from zante Greece

[@judyshelton7411]

Judy from Mt Vernon, Texas.

[@charlotteallen9790]

candy in Forest City NC

[@veramilne8815]

Vera Milne from Texas

[@gailparker8030]

hi from Ontario Canada i was given a food processor but the only thing there wasn't a manual with it is a kitchen aid processor and i don't know what blade is what

[@kenhaedrichthepieacademy]

Hi. When you're making pie dough, use the main stainless steel chopping blade. They usually come with a plastic blade, too, but I've never used mine and it seems pretty useless. Ken

[@maryvalentine3667]

My name is Mary Valentine, I am interested in learning how to make a pie crust. I live in Columbus, Ga

[@kenhaedrichthepieacademy]

Welcome Mary - I hope you enjoyed the replay of this live class. If you're not already a subscriber, I hope you'll head over to ThePieAcademy.com and sign up. That way, you won't miss any of our latest videos, recipes and class announcements. Ken

[@mariannelhanson-palmer3919]

👍

[@jeanayres9022]

Jean from England

[@user-ff9xv5ye4j]

Denise in Daytona Beach shores florida

[@kenhaedrichthepieacademy]

Thanks for watching, Denise. Don't forget to sign up over at ThePieAcademy.com if you haven't already. Ken

[@carolgibson2226]

Sometime I use a food processor. Sometimes I like to get my fingers in the dough, especially in the winter when it's colder.

[@kenhaedrichthepieacademy]

Hi Carol - me too. I like to switch it up sometimes, but over time I have gotten pretty hooked on the old food processor. Thanks for your comment. Ken

[@rolanddyer349]

Hello Ken. I’m Roland from upstate. NY I recently tried making a chocolate chess pie. The filling was good. But the crust refused to come away from the pie plate

[@kenhaedrichthepieacademy]

Hi Rolad - Sorry to hear you had trouble with your pie recipe. There's many things that could have caused the issue, including the filling leaking under the crust. What type of pan was it? Glass seems to be the worst culprit in this regard.

[@rolanddyer349]

@@kenhaedrichthepieacademy thanks for replying to me Ken the actual problem was that the crust I believe was made to dry. I tried adding more water to it to make it more pliable, but that probably just toughen it up. The pie plate was a ceramic glass bowl not really a pie plate. My girlfriend was trying to make a pie crust and got frustrated and gave up and I took over trying to save it

[@jeanayres9022]

1:00 1:00

[@wurlitzer895]

Hi there! I'm from the UK and wonder what the difference is between 'American style' butter and our European butter? The butter, and therefore the dough itself, both appear to me to be much lighter in colour. Thanks in advance for your comment. Best wishes to you all. Peter (London, UK).

[@kenhaedrichthepieacademy]

Hello UK friend. It has to do with the butterfat content. American butters are typically 80% butterfat...European butters 82%. Doesn't sound like much of a difference, but it's enough to make your doughs feel softer and taste richer...the sort of richness you might expect in a fine European pastry. Anyway, for American pies, I have always felt that our butters have plenty of richness to make a great flaky, great tasting crust, keeping in mind that crust and filling have to share top billing. Wouldn't want the crust to put the filling to shame, would we? Thanks for popping in...appreciate the question. Ken

[@wurlitzer895]

@@kenhaedrichthepieacademy Thank you very much for your comprehensive answer, Ken. I very much appreciate your interesting explanation. With all good wishes and kindest regards to you and your subscribers. Peter A

[@kenhaedrichthepieacademy]

Glad I could help, thanks for watching.

[@wurlitzer895]

@@kenhaedrichthepieacademy My great pleasure. Keep well and stay safe. Peter A :) :) :)

[@azaleaflower9738]

From Mobile AL

[@maryvalentine3667]

My name is Mary Valentine I want to make this pie dough I live in Georgia

[@user-pe1uh1wk8s]

Do you useselfrisingflour

[@kenhaedrichthepieacademy]

No, I don't. I rarely - if ever - see it called for in a pie dough recipe.

[@joanyoder5880]

Always use food processor for the first step. Add liquid and mix by hand

[@kenhaedrichthepieacademy]

Whatever works, Joan...I know other bakers like to do it that way, too. Thanks for your comment. Ken

[@marianmarshall7274]

Dubuque Ia Marian

[@aamritavaani9811]

India New Delhi

[@skf369]

Making dough in a bowl with a pastry cutter is so much easier and the product is more consistent because you can control the exact amount of fat distribution and texture. And it takes less time over all! Sorry but I’ve used food processors and I have to peek into the tube and kind of see if there are pockets of flour or the size of the butter chunks…..and if I stop blending too early my crust is not well blended and comes out dry and crumbly and is un-rollable. Your video from 10 years ago saved me and I sincerely thank you ….. I will never go back to the food processor. Ever ever.

[@kenhaedrichthepieacademy]

I say: whatever works best for you. My FP crusts are always as flaky as can be. No matter the case, I'm glad you have found the way that works best for you - sounds like perfection! Ken

[@BarryFotoPDX]

New food processor

[@kenhaedrichthepieacademy]

I hope Santa brings you one for Christmas!

[@veramilne8815]

I never use a food processor…….is this the best way

[@roseboccardo1261]

Disappointed that you are not using the big food processor…that is the one I have. Why do you not like it please?

[@kenhaedrichthepieacademy]

Hi Rose. I don't dislike my big food processor. It's great for many things. But in general, I think you get a better result when you're only mixing a single batch of dough at a time. Not everyone agrees...and I know there are plenty of bakers out there who use their processors to make a double batch - enough for both a top and bottom crust. I hope you will experiment and see what works best for you. Ken

[@veramilne8815]

I missed it….I’m so disappointed

[@kenhaedrichthepieacademy]

You can still watch the replay if you register at the link. Ken

[@ynot2nite1]

boring