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Food Processor Pie Crust Recipe

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  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes (if blind baking)
  • Total Time: 1 hour 10 minutes
  • Yield: 16 servings (enough for two 9-inch pie crusts)
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This Food Processor Pie Crust Recipe is a quick and easy method to make a flaky, buttery pie dough using a food processor. The process involves chilling the butter and water to keep the dough cold, which helps create a tender, crisp crust perfect for sweet and savory pies. Ideal for bakers of all skill levels, this crust can be rolled out immediately after chilling and baked blind for a golden, crisp base or used as is for no-bake pies.

Ingredients

Pie Crust 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

  1. Prepare Butter and Water: Cut the unsalted butter into small cubes and place them in the freezer for 15 minutes to ensure they are ice cold. Meanwhile, add ice cubes to the water and chill it in the freezer for a few minutes to keep it very cold.
  2. Set Up Food Processor: Insert the metal blade into your food processor to prepare for mixing the dough.
  3. Combine Dry Ingredients: Add the all-purpose flour, granulated sugar (if using), and salt into the food processor bowl. Pulse a few times to evenly combine the dry ingredients.
  4. Incorporate Butter: Add the chilled, cubed butter to the flour mixture. Pulse the food processor until the mixture resembles coarse gravel or pea-sized pieces, indicating the butter is well incorporated but still cold.
  5. Add Ice Water Gradually: Turn the food processor on and slowly pour in the ice water. Continue until all the water has been added and the dough begins to come together. Avoid over-processing; do not let the dough form a ball—stop as soon as it starts to clump.
  6. Form Dough Disks: Turn the dough out onto a clean countertop. Gently shape the dough into two equal-sized disks without overworking it, preserving the flaky texture.
  7. Chill the Dough: Wrap each disk tightly in plastic wrap and refrigerate for at least one hour. This resting period allows the gluten to relax and the butter to firm back up, aiding in a tender crust.
  8. Roll Out Dough: After chilling, roll out the dough on a lightly floured surface to the desired thickness for your pie recipe.
  9. Blind Bake (if needed): For pies requiring a baked crust, preheat the oven to 375°F (190°C). Line the rolled crust with parchment paper or foil and fill with pie weights. Bake for 15 minutes, then remove the weights and bake for an additional 15 minutes or until the crust is golden brown.
  10. Proceed with Pie Filling: Use the cooled crust for your pie filling or proceed according to your specific pie recipe instructions.

Notes

  • Keep all ingredients as cold as possible to ensure a flaky crust.
  • Do not over-process the dough to avoid a tough crust.
  • You can omit sugar for a savory pie crust.
  • If making a no-bake pie, skip the blind baking step.
  • Use plastic wrap to tightly cover dough disks to prevent drying out during chilling.
  • Pie weights can be dried beans or rice if you do not have specialized weights.

Find it online: https://suerecipe.com/food-processor-pie-crust-recipe/