There are three tenants to making an excellent homemade pie crust: Don't overwork the dough, use ice-cold butter/shortening, and allow the dough to chill before rolling. As you can see, elbow grease is not a requirement. Oh no -- you can make a homemade pie crust in the food processor that's quick, easy, and absolutely delicious. The best part? It'll take you less than 10 minutes!
To make a homemade pie crust, you could work solely by hand, enlisting the use of a pastry blender...or you could just allow the food processor to do all of the work for you. Your call. If you using the pastry blender method, I would suggest investing in a pastry blender that has thick, sturdy blades. This will cut back on your workload significantly.
HOW TO MAKE PIE CRUST IN THE FOOD PROCESSOR
- Chill the Butter and Shortening - Place butter and shortening cubes in the freezer for 10-15 minutes to harden.
- Add Dry Ingredients To Food Processor - Add flour, granulated sugar (if using) and salt to a food processor fitted with blade attachment and pulse until evenly incorporated.
- Incorporate Butter and Shortening - Add the butter and shortening cubes, a few pieces at a time with the motor running, until all fats are added and pea-sized clumps begin to form.
- Drizzle In Water - Slowly drizzle in the water through the feed tube, pulsing all the while. Do this until the pie crust has formed into a ball.
- Divide the Dough and Chill - Cut the dough ball in half using a knife or a pastry cutter, and shape into two flattened round disks. Wrap in plastic wrap and place in the refrigerator until chilled through, at least 2 hours.
No shortening on hand? You can use this All-Butter Pie Crust Recipe with this exact food processor method!
USE FOOD PROCESSOR PIE CRUST FOR ANY OF THESE RECIPES!
- Apple Pie From Scratch is easier than you think, and it’s all about simple ingredients used in all the right ways! A sweet apple pie filling of fresh apples and warm spices piled high.
- Crawfish Pie is loaded with savory crawfish cooked in a Creole sauce and baked in a buttery, flaky pie crust, this dish is a true masterpiece of flavor and textures.
- Buttermilk Pie has a smooth, custard filling with sweet, sugary notes of vanilla with a lemon-like tang. This holiday pie is perfectly balanced -- not too sweet -- and always bakes up a beautiful golden brown.
- Chicken Pot Pie with a delicious, savory filling of juicy chicken, tender vegetables, and creamy gravy is enclosed in a double-layer of flaky pie crust. It’s really no wonder this dish has stood the test of time!
- Easy Pecan Pie is a recipe no Southern Thanksgiving could be complete without! This is everything you need to know and more to bake the most delicious Pecan Pie the South has ever tasted!
How to make buttery, flaky homemade pie crust in the food processor! It's quick, easy, and absolutely delicious! The best part? Takes less than 10 minutes!
- 8 tablespoons cold unsalted butter, cut into tiny cubes
- 8 tablespoons cold shortening cut into tiny cubes
- 2 ¾ cups all-purpose flour
- 1 teaspoon fine sea salt
- 1 ½ tablespoon granulated sugar (omit for savory dishes)
- ⅔ cup of ice-cold water
Place butter and shortening cubes in the freezer temporarily to harden.
Add flour, granulated sugar (if using) and the salt to a food processor fitted with blade attachment. Pulse until evenly incorporated. Add the butter and shortening cubes, a few pieces at a time with the motor running, until all fats are incorporated and pea-sized clumps begin to form.
Slowly drizzle a ½ cup of water into the feed tube, pulsing all the while. Do this until the pie crust starts to come together. You should be able to easily pinch it into a clump. If the dough does not come together after adding a ½ cup of water, splash in up to 3 tablespoons more.
Transfer the dough to a floured work surface and cut the dough ball in half using a knife or a pastry cutter. Form into two flattened round disks, wrap in plastic wrap and place in the refrigerator until chilled through, at least 2 hours.
Dough will be sticky if not properly chilled. Makes two 12” dough rounds.
Use this crust for: