Great question! I don’t know the answer but I think it has more to do with the blade than the food processor. There are slicing and grading blades that can cut different sizes but won’t work for larger chunks. I think the only way to use a food processor to cut larger pieces is by using the pulse function. You pulse the blade for 1 or 2 seconds, check what you are cutting and do it again if necessary. Now this may work but if you are not cooking for an army, why not just use your knife to cut large chunks?

Anybody else have some ideas? - RG

Add flour, salt, sugar(if using) to the bowl. Pulse a couple of times to aerate. Add the ice cold butter, and pulse until the butter is in pieces about the size of peas (a few bigger or smaller is fine).

Then, add your ice cold liquid (water or milk or a combination, depending on the recipe) about a tablespoon at a time.

Remove lid of processor. Add 1 Tablespoon of your liquid–sort of dribble it all over the surface of your dough. Reattach the fp lid and pulse for a second. Literally. Remove lid and gently squeeze a bit of the dough. If it holds together (even if the rest of it looks incredibly crumbly), you’re done.

If it doesn’t hold together, repeat the steps w/another tablespoon of liquid and squeeze again. When you feel that you’re getting really close, just add a few drops at a time instead of a whole tablespoon.

Do try to do all of this pretty quickly as the blade creates a lot of friction and could soften up your butter too much.

Once your dough holds together, remove from processor and continue w/your recipe.

Hope that helps:)

Jenni

Thanks Jenni and for more great baking and pastry tips, please visit Jenni’s site at Pastry Chef Online - RG