Food Processor Pie Crust Recipe

Flaky, buttery food processor pie crust made easy. Learn the simple method, blind baking tips, and get a foolproof recipe for perfect pies every time.

Course Dessert, Holiday Recipes

Cuisine American

Keyword Food Processor Pie Crust, Traditional pie crust

Prep Time 15

Cook Time 20

Chill Time 1 30

Servings Pie Crusts

Calories 1406kcal

Author Bon Appeteach

Equipment

Food Processor

Ingredients

2.5 cups All-purpose Flour
1 tsp Kosher Salt
1 tbsp Granulated Sugar optional
1 cup Cold Butter cubed
6-8 tbsp Ice Water

Instructions

Make the Dough

Add flour, salt, and sugar to the bowl of a food processor. Pulse 2–3 times.
Add cold butter and pulse 8–10 times until coarse crumbs form with pea-sized pieces.
Add 6 tablespoons ice water while the machine runs; pulse until the dough begins to clump. Add extra water only if needed.
Turn onto a lightly floured work surface, gather into a ball of dough, divide dough in half, and shape into two disks.
Wrap in plastic wrap and chill at least 1 hour or up to 2 days.

Roll Out the Dough

Roll one disk into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie dish and trim excess dough. Chill again for 20–30 minutes before filling or baking.

Baking Instructions

To Par-Bake: Preheat oven to 425°F. Line the crust with parchment and fill with pie weights or dried beans. Bake 12–13 minutes. Remove parchment and weights; bake 5–7 minutes more.
To Fully Blind-Bake: Preheat oven to 425°F. Add parchment and the pie weights or dried beans; bake 15 minutes. Remove weights and bake 12–15 minutes until golden brown. Cool completely before filling.

Nutrition