First published December 11, 2021. Last updated April 23, 2025 for editorial improvements.
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🎥 Video
Forget running to the store for frozen dough—this easy food processor pie crust is about to be your new kitchen shortcut. It’s buttery, flaky, and practically foolproof, thanks to the magic of cold butter and a whirring blade (no elbow grease required). You’ll never battle a tough crust again, and the best part? It works like a charm for both sweet and savory pies—just skip the sugar if you're going savory. Want to see it in action? There’s a video for that. And if your food processor is on vacation, I’ve got a no-fail all butter pie crust for that too. Pie crust panic? Never again :::queue evil maniacal laughter:::::.
🧾 Ingredients
If you are making a savory pie (like ham & asparagus quiche) you'll want to leave out the sugar. If it's going to be a dessert pie, like (Southern coconut pie) try using vanilla sugar in place of the plain sugar.
📖 Recipe
Food Processor Pie Crust Recipe
Print Pin Recipe Rate RecipeIngredients
- 2 ½ cups all-purpose flour
- 1 tablespoon granulated sugar, optional
- 1 teaspoon salt
- 1 cup unsalted butter, ice 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.
- Roll out dough on a lightly floured surface. 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.
Notes
- Tough crust. Not enough fat, overmixing, too much flour on workspace, too much water
- Crumbly. Too little water, too much fat, undermixing
- Soggy lower crust. Filling too moist, too low baking temperature, not baked long enough
- Crust shrinks when baked. Too much handling, pastry is stretched in pan
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
🤫 Cook's secrets -
I like to make my own freezer pie crusts. I double or triple the recipe, then carefully roll the dough out into several 9-inch pie crusts. I then lift each one onto a parchment round. I put that on a 9-inch cardboard cake board and flash-freeze until completely frozen. Once frozen, you can slip them into vacuum sealer bags or cover them with plastic wrap and aluminum foil and freeze them for up to four months.
Once you get the pie shell done you might want to use it to make this copycat Shoney's strawberry pie.
🍽️ Repurpose leftovers
Don't throw away those pie dough scraps! Cut in random shapes and sprinkle with any of the following. Bake at 375F until done. Watch carefully!
- Cinnamon and sugar
- Sea salt
- Parmesan and black pepper
You can also it them in small rounds and bake then put 2 rounds together with raspberry or strawberry jam in between.
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Rebekah says
I struggled really hard to find an easy and flaky butter pie crust, and this works great for me every time! The instructions are very simple and easy to follow.
Linette Caudill says
I am 73 years old, and I have tried many so called fail proof pie crust recipes over the years. Yours is the first recipe that worked! I was able to make perfect pumpkin pies for Thanksgiving with my own pie crust! Thank you so much!!!
Marye says
I love hearing that! Thank you!
Luann says
Very detailed instructions. When I added the water my dough wasn't clumping to create a shape. I added a little extra water a little at a time. I took the blade out and found
underneath the blade there was dough completely mixed. I probably shouldn't have added the extra water.
Linda says
Very nice crust. But I had to use 2/3 cup of ice water.
Shirley Epperson says
Making this crust in my food processor made it so easy. I followed it exactly and chilled for the recommended time. It was easy to roll. Turned out very flaky
Shanice says
How long do you bake it?!!
Marye says
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. Otherwise bake it as your pie recipe instructs.
Tina says
Can you use this for fried pies?
Marye says
You should be able to. I usually use more of a biscuit crust for fried pies.
Deborah M Wootten says
I absolutely adore this pie crust recipe. Thank you so much for sharing it.
Diana WRIGHT says
want to try this crust recipe but was wondering.....could this crust be used for buttertarts?
Marye says
Im sure it could.