Flaky, buttery, absolutely foolproof. This easy food processor pie crust turns five simple ingredients into pastry glory - no sore arms, no tears, no "why is this dough fighting me?" dramatics. The cold-butter-and-blade trick creates gorgeous layers that bake up crisp enough to shatter under a fork.
Sweet pies, savory pies, bougie deep-dish Thanksgiving pies that earn you generational bragging rights. Forget store-bought - you're about to be the pastry whisperer. And if your food processor is LARPing as a lazy raccoon? My all-butter hand-made crust is right there waiting.
You know I would never leave you hanging in the dough-ldrums.
Table of Contents
- 🎥 Watch how easy this pie crust really is
- 🥧 What makes this crust behave so beautifully
- 🧾 The simple ingredients that make bakery-level pie
- 📖 Recipe
- 🔧 How to make this pie crust without breaking a sweat
- 🧐 Pie crust questions you'd text your aunt about
- 🍽️ What to do with leftover pie dough
- 🙏 Pies that are begging for this crust
- 👑 You're officially a pie crust boss now
- 💬 Comments
🎥 Watch how easy this pie crust really is
If you've ever whispered, "Lord, please let this crust behave," this quick step-by-step video is your answer. See exactly how the butter should look, when to stop pulsing, and the moment the dough comes together perfectly - before it ever has a chance to act up. Once you watch, you'll wonder how pie crust ever became a big production in the first place.
🥧 What makes this crust behave so beautifully
Pie crust has a reputation for being fussy, but this method keeps everything simple and under control. The food processor cuts the butter into the flour faster than warm hands ever could, so those tiny cold bits stay solid and create gorgeous layers in the oven.
The measurements are balanced to give you a dough that rolls out smooth - not sticky, not crumbly - and chills up strong enough to hold all that pumpkin, pecan, or apple goodness without shrinking or turning tough. In short? It's the reliable recipe you can pull out for every holiday, potluck, or "I just need pie tonight" moment.
🧾 The simple ingredients that make bakery-level pie
You don't need fancy tricks or a culinary degree for a flaky crust - just five everyday staples used the right way. Cold butter brings the flavor and those shattering layers. The flour and salt keep everything balanced. A touch of sugar helps the crust brown beautifully (and adds just enough personality for dessert pies). And that icy water? It's the key to keeping the butter from melting before the oven does its job. Classic ingredients. Exceptional results. Every time.
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.
📌 Grab the free Food Processor Pie Crust Cheat Sheet!
Print it, stick it on the fridge, or slide it in your recipe binder - this handy one-page guide walks you through every step, including how the dough should look, when to stop pulsing, and quick fixes if something goes sideways. Perfect for holiday baking when your brain's already juggling seventeen casseroles.
📖 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.
🔧 How to make this pie crust without breaking a sweat
You don't need pastry training or a therapist on standby for this crust - just a food processor and a little chill time. Follow these simple steps and you'll end up with dough that rolls out smooth, bakes up flaky, and earns you the kind of compliments that echo through family gatherings for years. Because, yes Virginia, it's always a competition. 🏆
- Add butter: Dump those frosty little butter cubes right into the flour. If they start melting, tell them to act right - we need cold for flake.
- Pulse: Short bursts. We're going for "coarse crumbs" - not "smoothie." If it starts to look like play-doh, you went too far. Breathe. We'll fix it.
- Add cold water: Trickle it in sloooow like sweet tea gossip. Stop the second the dough begins to come together. Clumpy is cute. Sticky is not.
- Chill: Shape it into tidy little discs, wrap it up, and let it think about its life choices in the fridge. Minimum 1 hour timeout for best behavior.
🧐 Pie crust questions you'd text your aunt about
Even the best bakers have a moment of "why is this dough testing my patience?" These quick answers keep your crust from getting tough, shrinking, or turning soggy when the stakes are high (looking at you, Thanksgiving). And don't forget - you can download the free Cheat Sheet for more tips, faqs, and fast fixes right when you need them most.
Usually because the butter warmed up or the dough got overmixed. When butter melts before baking, the layers vanish - so keep everything cold and only process until the dough just begins to clump. The fridge is your friend.
Two common culprits: stretching the dough while fitting it into the plate, or not chilling it enough before baking. Gently ease the dough into the dish and give it a good chill (30-60 minutes) before blindsiding it with heat.
If you're making a cream or no-bake filling (banana cream, chocolate silk, etc.) - yes. Bake with pie weights at 375°F for 15 minutes, then remove the weights and bake until golden. Fruit pies with long bake times? Skip the weights and bake with the filling.
🍽️ What to do with leftover pie dough
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 cut them in small rounds and bake then put 2 rounds together with raspberry or strawberry jam in between. Yum.
🙏 Pies that are begging for this crust
Once you've mastered this buttery beauty, it's basically your passport to pie fame. This same crust turns into a show-off when you fill it with glossy red apples for a candy apple pie that tastes like the county fair. It holds up like a champ under silky pumpkin custard, making the best pumpkin pie the church potluck has ever seen. And if you really want to hear angels sing? Bake up a buttermilk pecan pie - it's sweet, tangy, nutty, and the definition of "I'll just take a sliver" three times in a row.
When the crust behaves this well, the only real question is: which one are you baking first? 🙏✨
👑 You're officially a pie crust boss now
See? No drama. No fear. Just you, a food processor, and a dough that behaves better than most family members at Thanksgiving. Save this recipe, rate it, and don't forget that free cheat sheet - because once you start making pies this easy, everyone's going to ask how you did it. Just smile sweetly and say, "Oh, it was nothing." 😉
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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.