Food Processor Pie Crust Recipe

Food Processor Pie Crust Recipe

Use a food processor to make this homemade pie crust recipe in minutes. Get that perfect buttery, flaky texture every time. Just 5 ingredients. This recipe makes 2 9-inch or 1 9-inch deep dish pie.

Course Dessert- Pie

Cuisine American

Prep Time 10

Chilling time 1

Total Time 1 10

Servings

Calories 216kcal

Author Marye Audet-White

Ingredients

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.

Video

Notes

Storage:

Store unbaked homemade pie crust in the fridge for up to three days covered tightly in plastic wrap.

This can also be made ahead and frozen unbaked for up to three months. Just be sure to place it in a freezer-safe container to prevent freezer burn.

Troubleshooting

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