Food Processor Pie Crust

Flaky and buttery pie crust made in a food processor for quick and easy preparation. Perfect for sweet pies, savory tarts, quiches, and double-crust or lattice pies. This versatile pie dough holds its shape well, creating a crisp, tender base for any homemade pie.

Ingredients

Pie Crust:

• 2½ cups all-purpose flour
• 1 teaspoon salt
• ½ cup unsalted butter, very cold, cut into small pieces
• ½ cup vegetable shortening (e.g., Crisco), very cold, cut into small pieces
• 1 tablespoon cider vinegar
• 5 to 7 tablespoons ice water, divided

Optional Egg Wash/Sugared Top Crust:

• 1 large egg
• 1 tablespoon water
• 1 tablespoon coarse or granulated sugar

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Instructions

Making the Crust

1. In a food processor, combine flour and salt. Pulse 4–5 times to mix.
2. Add the cold butter and shortening. Process 10–15 seconds until the mixture resembles coarse crumbs.
3. Add cider vinegar and 4 tablespoons of ice water. Pulse 6 times. Gradually add remaining water, 1 teaspoon at a time, until the dough mostly holds together with some crumbly pieces.
4. Remove dough, form into a ball, then divide in half and shape each half into a disc. Wrap in plastic wrap and refrigerate at least 2 hours (up to 2 days).

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Rolling and Shaping the Crust

1. Let chilled dough rest 10–15 minutes at room temperature before rolling (if refrigerated longer than 2 hours).
2. Lightly flour a surface and roll dough from the center outward into a 12-inch circle. Turn and lift occasionally to prevent sticking, adding extra flour as needed.
3. Transfer dough to a pie plate using a rolling pin to lift and guide it. Press gently into the plate.

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Single Crust Pie

1. Trim edges to about 1 inch beyond the pie plate rim.
2. Fold edges over and flute or crimp as desired.
3. Fill and bake according to your pie recipe.

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Double Crust Pie

1. Roll and place bottom crust in the pie plate. Add filling.
2. Roll out top crust and place over filling. Trim edges to ½-inch beyond the pie plate rim. Press edges together and flute or crimp.
3. Optionally brush top with egg wash and sprinkle with sugar. Cut 5–6 vents about 2 inches long in the top crust. Bake as directed in your pie recipe.

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Lattice Crust

1. Roll bottom crust and place in pie plate. Roll top dough into an oval about 10×8 inches and cut 10 strips, 1 inch wide.
2. Weave strips over filling to create a lattice pattern. Trim strips to ½-inch overhang, tuck under the bottom crust, and press to seal.
3. Optionally brush with egg wash and sprinkle with sugar before baking. Chill 30–60 minutes before baking for better structure.

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Blind Bake Crust

1. Press dough into pie plate and trim edges to ½-inch above rim. Fold and crimp edges.
2. Chill crust in the freezer for 20 minutes.
3. Line with foil and fill with pie weights. Bake at 400°F for 20 minutes.
4. Remove weights and foil, dock the crust with a fork, reduce oven to 375°F, and bake 10–15 minutes more until golden. Cool completely before filling.

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Why You’ll Love This Recipe

• Quick and easy using a food processor for even mixing.
• Buttery, flaky texture perfect for sweet or savory pies.
• Can be made ahead and stored for up to two days in the fridge.
• Works for single crust, double crust, lattice, or blind-baked pies.

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Tips

• Keep butter and shortening very cold to create a flaky crust.
• Handle dough gently—overworking can make it tough.
• Chill dough before rolling to make shaping easier.
• Lightly flour surfaces to prevent sticking.

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Variations and Substitutions

• Flour alternatives: Use half all-purpose and half whole wheat for a nuttier flavor.
• Fat: Substitute all shortening with butter for richer taste.
• Vegan: Use coconut oil or vegan butter instead of dairy.
• Flavor: Add a teaspoon sugar for sweet pies or a pinch of herbs for savory pies.

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FAQs

Can I make this crust ahead of time?
Yes, dough can be wrapped and refrigerated up to 2 days or frozen up to 1 month.

How do I prevent a soggy bottom crust?
Blind bake for pies with wet fillings or sprinkle a thin layer of breadcrumbs or crushed cookies on the bottom before filling.

Can I roll this dough without a food processor?
Yes, use a pastry cutter or two knives to cut in the butter and shortening.

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Serving

• Ideal for fruit pies, custard pies, quiches, and pot pies.
• Serve warm with ice cream or whipped cream for sweet pies.
• Works as a base for both individual tarts and full-size pies.

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Suggestions

• Make a double batch and freeze discs for quick pie-making later.
• Experiment with lattice patterns or decorative edges for presentation.
• Brush with milk instead of egg for a lighter crust color.