Best 2 Julia Childs Cuisinart Pie Crust Recipes

In this comprehensive guide, we will embark on a culinary journey to explore the art of crafting the perfect pie crust using a Cuisinart food processor, as inspired by the legendary Julia Child. We will discover two exceptional recipes: a classic all-butter pie crust and a versatile oil pie crust. Both recipes utilize the Cuisinart's efficiency to create flaky, tender, and flavorful pie crusts that will elevate any baking creation. Whether you're a seasoned baker or a novice seeking to master the basics, this guide will equip you with the knowledge and techniques to create stunning pie crusts that will impress your family and friends. So, let's gather our ingredients and embark on this delightful baking adventure!

Here are our top 2 tried and tested recipes!

JULIA CHILD'S CUISINART PIE CRUST

JULIA CHILD'S CUISINART PIE CRUST image

Yield 1

Number Of Ingredients 4

Ingredients

1 3/4 c. flour
1 stick (1/4 lb.) butter, cut up
3 tbsp. vegetable oil
1 tsp. salt

Steps:

Blend flour, butter, oil and salt in Cuisinart until crumbly. Add 1/4 cup of cold water and continue blending until ball forms. Makes dough for a double crust pie or 2 single crusts. Chill for 1hr before using

JULIA CHILD'S AUNT HELEN'S FLUFFY PUMPKIN PIE

Julia Child's Aunt Helen's Fluffy Pumpkin Pie image

This recipe was published in Parade in November 1982, when Julia Child was writing a recipe column for the magazine. As all cooks (and writers) know, Thanksgiving is an adventure and a challenge: how to come up with fresh ideas that keep the dish on the right side of tradition? In this pie, Mrs. Child's addition of molasses, extra spices and especially bourbon breathe new life into the filling. If you like your desserts on the spicy side, add an extra tablespoon of molasses and a pinch of black pepper.

Provided by Julia Moskin

Categories pies and tarts, dessert

Time 2h

Yield Two 9-inch pies, 16 to 20 servings

Number Of Ingredients 14

Ingredients

4 eggs
2 15-ounce cans (3 1/2 cups) pumpkin purée
1 cup light brown sugar
1 cup plus 2 tablespoons granulated sugar
Kosher salt
3 tablespoons molasses
3 tablespoons bourbon or dark rum (optional)
3 teaspoons cinnamon
3 teaspoons ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 cup heavy cream
3/4 cup milk, more as needed
2 unbaked 9-inch pie shells, or one 11-inch pie shell (see recipe)

Steps:

Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 303 milligrams, Sugar 25 grams, TransFat 0 grams

Tips:

Use cold butter and shortening: This will help to keep the dough flaky. If you don't have time to chill the butter and shortening, you can freeze them for 15 minutes before using.
Work quickly: The more you handle the dough, the tougher it will become. Once the dough is combined, form it into a ball and wrap it in plastic wrap. Refrigerate for at least 30 minutes before rolling out.
Don't over-roll the dough: Roll the dough out just until it is large enough to fit your pie plate. If you over-roll the dough, it will become tough.
Trim the edges of the dough: Use a sharp knife to trim the edges of the dough. This will help to prevent the dough from shrinking during baking.
Chill the dough before baking: This will help to prevent the dough from shrinking and bubbling during baking.
Bake the pie at a high temperature: This will help to create a flaky crust.

Conclusion:

Julia Child's Cuisinart pie crust is a delicious and easy-to-make recipe. By following these tips, you can make a perfect pie crust every time. Whether you're making a sweet or savory pie, this recipe is sure to please everyone at your table.