Food Processor Pie Crust

Easiest all butter pie dough ever! Make it in minutes in a food processor for the flakiest pie crust you ever put in your mouth. This recipe makes enough for a 1 double crust pie or 2 one crust pies.

Course Dessert- Pie

Cuisine American

Prep Time 10

Chilling time 1

Total Time 1 10

Servings

Calories 216kcal

Author Marye Audet-White

Equipment

Food Processor

Ingredients

2 ½ cups all-purpose flour
1 tablespoon granulated sugar optional
1 teaspoon salt
1 cup unsalted butter cold and cut into cubes
⅓ cup ice water

Instructions

Cut the butter into cubes and put in the freezer for 15 minutes.
Put ice cubes in the water and put in the freezer for a few minutes.
Fit a metal blade into the food processor.
Put the flour, sugar (if using), and salt in and pulse a few times to combine.
Add the cubed butter and pulse until butter mixes with the flour mixture and looks like gravel or peas.
Turn the food processor on and slowly add the water until all the water has been added and mixture starts to be a mass.
Don't let it form a ball but just stop when it begins to come together.
Turn dough out onto a clean countertop and form into 2 equal disks.
Cover in plastic wrap and chill in the fridge for an hour.
Proceed with pie recipe as instructed. If you are making a baked crust for a no bake pie blind bake it with pie weights for 15 minutes at 375℉ then remove the weights and bake it until golden, about 15 minutes more.

Video

Notes

Expert Tip: Be very careful not to overmix your dough when adding the ice water or it will become tough.

For a flaky pie crust make sure that you use ice cold butter. You do not want to use room-temperature butter for this recipe.
Ice water is important to make this homemade pastry recipe, however, do not use the actual ice. Remove the ice cubes from your water before you mix your dough.
Make sure to quickly pulse the mixture just until the butter is mixed in and you have a course meal like texture before adding the water.
For best results be sure to flour your work surface so that your crust does not stick and rip while you are rolling it out with the rolling pin.
This pie recipe makes two 9 inch pie crusts. Halve the recipe for one single crust pie.

Nutrition