Making Dough in a Food Processor

If you have a large-capacity food processor, it’s a great tool for making pastry dough. A standard food processor can be used for a full recipe while a smaller food processor can handle a half batch. In this method, the fat is added in two stages. The first fat addition will be more integrated into the flour by the end, which helps the flour become resistant to the water, preventing the overdevelopment of gluten. The second addition of fat allows some of the fat to remain in larger pieces, creating a flaky dough. (This process happens naturally when you’re making dough by hand.)