How to Make Pie Crust in a Food Processor
Pie crust made simpler with the help of a food processor!
- 2 ½ cups all-purpose flour (300 grams)
- 1 tablespoon granulated sugar (optional)
- 1 teaspoon salt
- 1 cup unsalted butter , cold and cut into cubes (226 grams)
- ⅓ cup ice cold water (80 ml)
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 quick pulse 3-5 times until butter is broken up into pieces the size of large peas.
Slowly begin to add ⅓ 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 1 hours and up to 5 days. Pie crust also freezes very well, up to 2 months.
Proceed with pie recipe as instructed.
- Makes two 9-inch pie crusts (for 2 single crust pies, or 1 double crust pie).
- Be sure to also check out my full tutorial on how to make the flakiest pie crust.
- You can find my buttermilk pie crust variation here. It's my favorite for fruit pies!
- 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.
- Nutritional info is for one entire pie crust (approximately 10 servings).
Sodium: 1178mg, Calcium: 51mg, Vitamin A: 2836IU, Sugar: 6g, Fiber: 4g, Potassium: 195mg, Cholesterol: 244mg, Calories: 1406kcal, Trans Fat: 4g, Monounsaturated Fat: 24g, Polyunsaturated Fat: 4g, Saturated Fat: 59g, Fat: 94g, Protein: 17g, Carbohydrates: 125g, Iron: 7mg