There are times when I just don’t have the energy or patients to go through all the steps of my foolproof flaky pie crust. I need a shortcut so I can get it done fast, throw it in the fridge to chill and move on to other things. Food processor to the rescue!
This method is not entirely foolproof— it’s easy to accidentally add too much water or overwork the dough if you’re not careful. But if you pay attention and follow my instructions below you can have your pie crust together in almost no time at all with the help of your food processor.
Put the dry ingredients— flour, salt and sugar (if using)— into a large food processor and pulse a few times to combine. Add the cold cubed butter.
Pulse 2-3 times until the smallest butter pieces are the size of large peas, it’s okay if you have some bigger pieces at this point. You don’t want them any smaller than that as the butter will be further broken up in the next step.
Begin to add the water (or buttermilk if you are using my buttermilk pie crust recipe) and then turn on the food processor while continuing to add all of the liquid.
Let it run until the dough begins to come together (the food processor will actually start making a louder sound when this happens). Once you’ve added all the liquid, you should only need to let it run for a few seconds more. Do not over process, use the photo above as a guide to what it should look like.
Dump the dough out onto a clean surface and gather into 2 equal disks, cover in plastic wrap and chill for at least 2 hours and up to 5 days. Pie crust also freezes really well. Double wrap and store for up to 2 months.
And that’s it! From there just proceed with your pie recipe as directed. Looking for pie inspiration? Have a look through my recipe index.
How to Make Pie Crust in a Food Processor
- 2 1/2 cups (300 grams) all-purpose flour
- 1 tablespoon sugar (optional)
- 1 teaspoon salt
- 1 cup (226 grams) unsalted butter, cold and cut into cubes
- 1/2 cup (118 ml) water, cold
- Put the flour, sugar (if using) and salt in a large food processor fitted with the metal blade and pulse a few times to combine. Add the cubed butter and pulse 2-3 times until butter is broken up into pieces the size of large peas.
- Slowly begin to add the water and then while still pouring, run the food processor until all the water has been added and mixture begins to come together (mixer will actually begin to make a different sound), but stop before it forms a complete ball. Some crumbs are okay.
- Turn dough out onto a clean surface and form into 2 equal disks. Cover in plastic wrap and chill in the fridge for at least 2 hours and up to 5 days. Pie crust also freezes very well, up to 2 months.
- Proceed with pie recipe as instructed.
- Be sure to also check out my full tutorial on how to make the flakiest pie crust.
- I have only used this method for traditional all-butter pie crusts. It's possible that other types of pie crust will have different results.
Have you tried this recipe?