Good news for all you pie lovers! This easy pastry recipe means no more running to the store for frozen dough!
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❤️ Why you'll love it
- Using the food processor takes about all the work of making a homemade crust.
- Perfectly flaky and delicious, this all butter crust is easy to make and definitely a crowd-pleaser!
- Buttery and flavorful. By using all butter in this recipe you get the best flavor ever.
This is a flakier crust than normal because there's no worries about the heat from your hands softening the butter. I like to refrigerate the steel blade to make sure it stays super cold.
With this easy food processor pie crust recipe the perfect pastry is just minutes away!
Just omit sugar for savory recipes like quiche and pot pie!
🧾 Ingredients
🔪 Instructions
These are the basic instructions for this homemade pie crust recipe. You'll find the full instructions in the green recipe card below.
- Add the dry ingredients, butter, and optional sugar (for sweet pies) to the bowl of your food processor.
- Pulse until the butter is mixed in and you have a gravel-like texture with some larger pieces - about the size of peas.
- Turn on the food processor and slowly add the ice water until the dough is formed.
- Split the dough into 2 equal portions, wrap in plastic wrap or parchment paper, and chill for an hour.
🥧 How to roll out pie dough
This is one of the best pie dough recipes I've ever made. It's super easy to roll out without overworking the dough.
- Roll out dough like you are following a clock.
- Start in the center of the dough and roll up toward 12 o'clock.
- Pick the rolling pin up off the dough and, starting in the center, roll down toward 6 o'clock.
- Repeat rolling toward 3 o'clock and 9 o'clock... then 1 and 7, 2 and 8 and so on. Move all the way around the clock one time.
- Lift the dough up to make sure it's not sticking. Add a little flour if needed.
- Give the dough a quarter turn and repeat the rolling process.
- Repeat until the dough is the size and thickness you want.
- Fit into a pie plate and chill for 30 minutes before filling and baking.
🎥 Video
Click on the image to watch me make this recipe from start to finish with extra tips! (Video opens in a new tab).
🥫 Storage
Store homemade pie crust in the fridge for up to three days covered tightly in plastic wrap.
This can also be made ahead and frozen for up to three months. Just be sure to place it in a freezer-safe container to prevent freezer burn.
📖 Variations
- If you are using this all butter pie crust for a savory recipe like quiche or chicken pot pie, I recommend not adding sugar to the crust.
- For a lattice crust, roll out one disk of this crust and then using a knife or pizza cutter slice the crust into even strips for weaving.
- To make a beautiful scalloped edge on your crust, add your crust to your pie plate, then place two fingers, finger width apart, and use your thumb to press the pie pastry in between your fingers up.
💭 Tips
Expert Tip: Be very careful not to overmix your dough when adding the cold 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.
- Leave the sugar out for a savory crust.
- Too much water will make the crust tough like cardboard.
- Make sure to quickly pulse flour 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.
👩🍳 FAQs
The basic, multi-purpose blade works perfectly.
Yes. Freeze the butter for 10 minutes or so, then cut into cubes and add to the flour in the food processor with the machine running. Pulse until the mixture looks like coarse meal or crumbs.
Yes, you can use salted butter - just cut back on the salt or leave it out.
Butter provides great flavor and a flaky crust.
Piercing the crust with a fork allows steam to escape so it does not become puffed up. You can also use pie weights to hold the crust down as it bakes.
Thaw frozen pie dough by leaving it in the fridge overnight or at room temperature for about 2 hours.
📚 Related recipes
- If you love easy breakfast recipes then you don't want to miss this Cheese and Sausage Quiche recipe.
- Dutch Apple Pie is the pie recipe that is best of both worlds. With a flaky crust and sweet crumble topping, you can't go wrong!
- Looking to spice up your life with a flavorful pie recipe? Try this Red Hot Apple Pie recipe!
- Chocolate French Silk Pie is a rich classic pie recipe that is always a hit at parties and dinners.
- We love this unique southern coconut pie - I usually bake it in this buttery, delicious crust!
- One of my favorites? Pumpkin pie!
- Gooey Karo pecan pie is a southern classic - it's SO good.
🍽️ Serve with...
- Butternut Squash Pie is a buttery and nutty pie that the whole family will enjoy.
- Mississippi Roast is an easy crockpot meal which leaves your oven free to bake a pie!
- Tamale Pie is a Tex-Mex twist on a family-friendly casserole recipe.
- Sweet and creamy, this Millionaire Pie recipe is not only easy to make, but you don't even have to turn on the oven!
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- food processor
- all-purpose flour
- butter
- sugar - optional
📞 The last word
Once I got a food processor I started making homemade pie a whole lot more than before! It's just so easy to get that perfect pie crust!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Food Processor Pie Crust
Print Pin Recipe SaveEquipment Needed
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
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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.
Notes
- 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.
Diana WRIGHT
want to try this crust recipe but was wondering.....could this crust be used for buttertarts?
Marye
Im sure it could.