do i need a food processor to make pie crust?
do you know anything that could work as a substitute? i have a "salsa chopper" will that work? XD
what about that cross knife thing? i dont mind buying something as long as it isn’t expensive
thanks! 
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January 24th, 2012 at 7:29 pm
My Gramma taught me to do it with two knives. Just keep running two knives past each other in opposite directions until the flour, salt and fat (Crisco, lard, butter, whatever) mix into granules or pebbles. Once that happens, add the ice cold water one measure at a time (can’t remember at the moment if it’s teaspoon or tablespoon), gently kneading the dough until it will hold a ball shape.
Some people do use a food processor, but I’ve never done it that way. I find the two knives work just fine. My crust is always nice and flaky.
January 24th, 2012 at 7:29 pm
You can just use a fork and keep pressing it down on the lard/butter and flour and it will cut the lard/butter into the flour. Just keep doing that until it resembles coarse crumbs. Good luck! (:
January 24th, 2012 at 7:29 pm
you only need your own two hands. you can do it on a large board or even the table. you can also put the ingredients into a zip lock type bag and work it in there. saves the mess.
January 24th, 2012 at 7:29 pm
I just use a fork and my hands.
January 24th, 2012 at 7:29 pm
From:
http://www.cooks.com/rec/doc/0,1637,146188-253198,00.html
HOMEMADE PIE CRUST
Makes 8 or 9-inch double crust.
2 1/4 cups all purpose flour
3/4 c. Crisco shortening (plain or butter-flavored)
1 tsp. salt
5 tbsp. cold water
Cut Crisco into flour using pastry blender or 2 knives to form pea-sized chunks. Sprinkle water over flour one tablespoon at a time.
Toss lightly with fork until dough forms a ball. Divide ball in half.
Press to form 2 (5-6 inch) "pancakes". Flour each side. Slide one between sheets of waxed paper or wrap in plastic wrap.
Place on a clean work surface which has been lightly dusted with flour.
With a flour-dusted or silicone rolling pin, roll dough into a circle, picking the circle up and turning it often, to keep it from sticking to the surface. It is helpful to roll pie crusts out on a silicone baking sheet or on wax paper. Sprinkle flour on pastry if it sticks, but the less flour used, the better.
Roll crust out from the center in all directions until you have a circle which is 1 inch larger than the upside down pie plate. Repeat for top crust.
Flip crust into pie plate. Peel off paper. Press loosely into pie plate. Trim edge evenly with pie plate.
Add filling and moisten edge. Cover with top crust and trim 1-inch larger than pie plate. Fold under and flute. Folding the edge under creates a double thickness of crust which is less likely to burn than a thin edged crust.
Cut a venting hole in the center to allow steam to escape, or decorative slits in a pattern over the top.
Bake according to recipe being used.
Tip: Look for 0 Trans Fat Crisco or Vegetable Shortening. May use half butter and half shortening combination.