Just made up two test batches of cracker crust dough.
Ususally I make this type of dough in my trusty KitchenAid stand mixer, but today I decided to try using my food processor. What a difference!
Remember, cracker crust dough is very stiff (dense and dry).
In the stand mixer, the dough hook would get most of the flour mixed, but I'd say that about 25 percent of the flour was still raw and unmixed. I'd usually get out a spatula, scrape the bowl, and let it mix some more. I'd have to do this several times. At the end of the mixing cycle, I'd dump the contents of the bowl on my countertop and squeeze the bits together to form a ball.
Using the food processor, I poured the water through the feed tube with the procssor running and ended up with bits of dough that looked a little coarser than cornmeal. I dumped it onto the countertop and effortlessly squeezed it into a ball... and there was no raw flour or unmixed bits. It was much easier using the food processor.
A tip that I recently learned about cracker crust: The dough should
not be kneaded (you do not want to develop the gluten).
I'll let you know how my test batches turn out tomorrow.
