NEW! Google Custom Search


Cuisinart Pie Crust

GulliG's picture

Cuisinart Pie Crust (post #63281)


I need help with my Cuisinart pie crust. I do two bottom crusts so it's 2 1/2 c flour, 1/2 tea (heaping) salt, and 4 Tb unsalted butter, softened. Pulse 8-10 times (2-3 seconds) to mix. Add 8 TB unsalted butter (cut into Tbs size pieces) to the bowl and put in freezer for 20 minutes. After 20 min, pulse 4-6 times to mix and get butter into "pea" sized pieces. This achieves getting butter pieces into the pie crust dough which is supposed to make "flaky" dough. I used to do 12 tb softened butter with the flour and salt which gave a "fine" dough but not "flaky"

My problem is cuisinarting enough water to hold the dough together but not pulsing it too much to turn "flaky" into "fine". 8 tbs of cold water will not hold the dough together. I now use 10 tbs of cold water (which my brain tells me is TOO much) and 4-6 pulses just to get the dough together. Then I wrap the mess in plastic and refrigerate for 20 minutes before I roll it out.

Is there a better way of getting enough water to make dough?



MEANCHEF's picture

(post #63281, reply #1 of 8)

The amount of liquid will always vary slightly depending on the season, humidity, age of the flour etc etc.  The trick is to know what it should feel like when you are done.  I* cut my fat in with the cuisinart and then add the liquid by hand.

GulliG's picture

(post #63281, reply #2 of 8)

Do you mix in the water with your hands or do you use a tool?

MEANCHEF's picture

(post #63281, reply #4 of 8)

cookie1's picture

(post #63281, reply #3 of 8)

I believe that your butter should be very cold  and cut into cubes when using the Cuisinart.

Edited 10/19/2004 4:42 pm ET by Cookie1


It is nice to be important, but it is more important to be nice!

GulliG's picture

(post #63281, reply #6 of 8)

It is cold "put it in the freezer for 20 minutes"

Astrid's picture

(post #63281, reply #5 of 8)

I find that using frozen or very cold butter works best for making a flaky crust, it doesn't seem to fall apart much even if the dough is a bit too wet. In that case I add more flour by sprinkling flour generously on the rolling surface and on my rolling pin.

New Mexico home organic gardener

Adopt the pace of nature; her secret is patience. Emerson

New Mexico home organic gardener Adopt the pace of nature; her secret is patience. Emerson
PauHana's picture

(post #63281, reply #7 of 8)

I agree with adding water by hand.  Less chance to over-work the dough & better control.
It is really a philosophy - you are not 'forcing' the water into the mixture, you are 'assisting' it to disburse.  Relax!
Fork, wooden spoon, rubber spatula all work - add only about 2/3 the amt. of water the recipe calls for and when it looks crumbly, add only a couple teaspoons of water at a time until it 'comes together'.

Hmm… I wonder if they meant to write:
¼ tsp of cayenne pepper instead of ¼ lb ?
Oh well – too late to worry about it now !


Who is Luke?
Why is his warm water
better than any other brand?


GulliG's picture

(post #63281, reply #8 of 8)

Guess I will have to change my philosophy. My prior goal was to turn out apple pies in the shortest time possible. I had a Sharp microwave which cooked microwave and convection at same time. I Cuisinarted the crusts and froze them ahead of time in glass pie plates. I kept 4-5 frozen pie crusts in the freezer. I would then make 3-4 apple pies at one time (they cooked in 30 minutes). I have since built a new house with a KitchenAid dual microwave-convection oven (does not do microwave and convection at same time, although I thought it did). I have had to learn to do apple pies all over again. I couldn't get the apples done and set with one cooking so now microwave them before adding them to the shell. And I am learning more about making pie crusts, thanks.