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Food Processor Pie Crust Recipe

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4.2 from 61 reviews

This Food Processor Pie Crust recipe offers a quick and easy way to make a buttery, flaky pie crust using a food processor. Perfect for both sweet and savory pies, this dough comes together in minutes, chills to firm up, and can be par-baked or fully blind baked to suit your pie filling needs.

  • Total Time: 2 hours 35 minutes (includes chilling time)
  • Yield: Two 9-inch pie crusts

Ingredients

Dry Ingredients

  • 2 ½ cups all purpose flour – divided
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt

Wet Ingredients

  • 1 ¼ cups unsalted butter (2 ½ sticks), cut into 2 tablespoon increments (10 pieces)
  • 6 tablespoons ice water

Instructions

  1. Combine Dry Ingredients: In the bowl of a food processor, combine 1 ⅔ cups of flour, granulated sugar, and kosher salt. Pulse 2-3 times to blend the ingredients evenly.
  2. Add Butter: Spread the chilled butter chunks evenly over the flour mixture. Pulse about 25 short times until the dough begins to form clumps.
  3. Incorporate Remaining Flour: Spread the dough mixture evenly along the bottom of the food processor bowl. Sprinkle the remaining flour over it and pulse 5-7 times until the dough is just broken up into small clumps.
  4. Mix Water into Dough: Transfer the dough to a large bowl. Sprinkle the ice water over the dough. Using a rubber spatula, press and fold the dough gently until it comes together into a ball.
  5. Divide and Chill: Divide the dough ball into two equal parts, each about 357 grams. Shape each portion into a 6-inch diameter disk. Wrap disks tightly in plastic wrap and refrigerate for at least 2 hours before use.
  6. Roll Out Dough: On a floured surface, roll each dough disk a few inches larger than your pie plate. Transfer the dough to the pie plate and gently fit it into the bottom and sides.
  7. Trim and Shape Edges: Trim the dough overhang to 1 inch using kitchen shears or a knife. Fold under and seal edges to form a rim, then flute the rim edges.
  8. Dock and Chill: Use a fork to pierce the bottom and sides of the pie crust to prevent bubbling. Refrigerate for 30 minutes, then freeze for 15-20 minutes to prevent shrinking during baking.
  9. Par Bake (Optional): To par bake, pierce bottom 3-4 times with a fork. Line the crust with parchment and add at least 2 cups of pie weights. Bake at 425°F for about 15 minutes until edges just brown. Remove weights and parchment, then bake 2-3 more minutes until bottom lightly golden. Cool slightly before adding filling.
  10. Blind Bake (Optional): For fully baked crust, follow par bake instructions, then continue baking an additional 10 minutes until bottom and edges are lightly brown. Allow crust to cool completely before filling.

Notes

  • Chilling and freezing the dough before baking helps prevent shrinking and promotes flakiness.
  • Use pie weights or dried beans to keep the crust flat and prevent bubbling during par or blind baking.
  • This dough works well for sweet or savory pies, from fruit pies to quiches.
  • If using for no-bake pies, fully blind bake the crust to ensure it is completely cooked.
  • Keep the butter cold and use short pulses in the food processor to achieve flaky texture.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes (par bake) to 35 minutes (blind bake)
  • Category: Baking
  • Method: Baking
  • Cuisine: American

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