Food Processor Pie Crust + Perfect Pie Crust Tips

Once you try making Food Processor Pie Crust, you’ll never make it by hand again!  If the thought of homemade pie crust at Thanksgiving makes you want to run for the hills, fear not.  This pie crust takes only minutes to make, can be prepared ahead of time, and makes a perfect, flaky crust every time.

Making Pie Crust in the food processor makes it foolproof!  The food processor keeps all the ingredients cold, and cold ingredients = flaky pie crust.  Just be sure to use the PULSE function on the food processor.  This makes sure that you don’t overwork the dough. This recipes makes enough to make two pie crusts.

I use a food processor in so many recipes.  The one I have is 20+ years old, and works like a champ.  I use it to Grind Chicken, make Salsa, and Guacamole, and to puree veggies to sneak into recipes like Chicken Nuggets.  But when I learned that I could make Pie Crust in the food processor, I never looked back to making Pie Crust by hand.  If you don’t have a food processor, I highly suggest getting one.  The one that I recommend, a mini food processor by Cuisinart is only $30 on Amazon, and is honestly all you’ll ever need.  It only has three pieces, a lid, the bowl and the blade, and you can toss it all in the dishwasher. If you’re in the market for a new food processor, consider this one.  I think you’ll be really happy.

If you still want to make your Pie Crust by hand, try this Homemade Pie Crust recipe.

How To Make Food Processor Pie Dough

  1. Gather all ingredients, and place the bowl and blade of food processor in the freezer for 10 minutes.  Make sure that butter is frozen as well.
  2. Add flour and salt to food processor and pulse two times to break up lumps, and mix flour and salt.
  3. Add butter evenly over flour, and pulse 3-5 times, until butter is broken up into pea sized pieces and evenly dispersed through butter.
    food processor pie dough thanksgiving recipe tips perfect homemade recipes
  4. One (1) tablespoon at a time, add water to food processor and pulse until dough just starts comes together.  Stop before it comes a solid ball. It should still look crumby.
  5. Dump dough onto a light floured surface, and form into two discs, and press flat.
  6. Cover in plastic wrap or wax paper, and place it the fridge overnight, but at least 1 hour.
  7. Use Pie Crust in recipe as directed.

Perfect Pie Crust Tips

Keep It Cold

When making Pie Crust, both the butter and the water should be ice cold.  Plan ahead and cut butter into cubes and place in a stainless steel bowl in the freezer.  Freeze pastry blender or food processor blades too.  The colder the ingredients and equipment, the less chance the butter will become overworked.

Crumbs Are Your Friend

Knead the dough on a lightly floured work surface to bring the clumps into a cohesive dough.  After mixed together, the dough will look a little crumby, and this is what you want.  Avoid overworking the dough, stopping when the dough resembles tiny pea sized pieces.  The dough should hold together when squeezed.  Flatten into a 6” disc, wrap in plastic wrap or wax paper, and place in the fridge.  Allow the dough to chill over night or at least 1 hour before rolling out.  This allows the gluten to rest and makes for the dough to finish hydrating.  Plus, it firms up the butter.  Shape the dough into the shape you intend to roll, such as a round or a square.

Rolling The Dough

If the dough is chilled overnight, it will become very firm.  If this happens, let it sit on the counter for 10-15 minutes, until still cold, but malleable.  You should be able to gently bend the dough without breaking it.  Dust your work surface with flour, then lightly dust the top of the dough as well. Roll dough about ¼” thick.

After rolling out dough onto pie plate, place dish in the freezer for 10 minutes before filling and baking.  When the frozen dough goes into the oven, magic happens and you get a light and flaky crust.  If a crack or a hole forms while rolling, patch it by pinching a small piece of dough off the outer edge and lay it over the moistened area and press together. Like this:

Choose The Right Dish

Size matters when choosing a pie plate.  Pick a dish that is around 8”-9” as the larger ones produce soggy and sloppy pies.

Finishing Touches

Getting a golden color on a pie cut usually doesn’t have to do with the crust itself.  It has to do with what you put on top of the pie crust to finish it.  Egg yolks will produce a deep golden-brown color with a shiny finish, egg whites won’t change the color, but will give a shiny finish, and a whole egg beaten will create an intense golden color with a shiny finish.  Brushing the crust with milk or cream will produce an even reddish-brown color with a fairly matte finish. This pie was brushed with a whole egg.

Blind Baking

Blind baking is another way of saying pre-baking.  It means to bake the crust on its own before adding filling.  This is something you do if the filling itself doesn’t need to be baked or if the filling will cook faster than the crust.  If not done right, the dough shrinks up as it bakes.  Follow these few simple tips when blind baking

  • Use pie weights or dried beans to avoid shrinkage.  Line the dough with parchment paper, evenly pour pie weights over dough and bake according to recipe directions.
  • Tuck extra dough.  Leave a little more dough than you normally would on a pie you don’t blind bake and tuck it under the edges.  This makes the crust less likely to sink down the sides.
  • Freeze it.  Like mentioned above, freezing the dough allows it to stay light and flaky.

Category, DifficultyBeginner

Yields1 Serving

 1 ¼ cups flour
 ½ cup butter, cut into ½" pieces and frozen
 1 pinch salt
  cup ice water

1

Gather all ingredients, and place the bowl and blade of food processor in the freezer for 10 minutes. 

2

Add flour and salt to food processor and pulse two times to break up lumps, and mix flour and salt.

3

Add butter evenly over flour, and pulse 3-5 times, until butter is broken up into pea sized pieces and evenly dispersed through butter.

4

One (1) tablespoon at a time, add water to food processor and pulse until dough just starts comes together.  Stop before it comes a solid ball. It should still look crumby.

5

Dump dough onto a light floured surface, and form into two discs, and press flat.

6

Cover in plastic wrap or wax paper, and place it the fridge overnight, but at least 1 hour.
Use Pie Crust in recipe as directed.

Ingredients

 1 ¼ cups flour
 ½ cup butter, cut into ½" pieces and frozen
 1 pinch salt
  cup ice water

Directions

1

Gather all ingredients, and place the bowl and blade of food processor in the freezer for 10 minutes. 

2

Add flour and salt to food processor and pulse two times to break up lumps, and mix flour and salt.

3

Add butter evenly over flour, and pulse 3-5 times, until butter is broken up into pea sized pieces and evenly dispersed through butter.

4

One (1) tablespoon at a time, add water to food processor and pulse until dough just starts comes together.  Stop before it comes a solid ball. It should still look crumby.

5

Dump dough onto a light floured surface, and form into two discs, and press flat.

6

Cover in plastic wrap or wax paper, and place it the fridge overnight, but at least 1 hour.
Use Pie Crust in recipe as directed.

Food Processor Pie Crust

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Next Up:

Pumpkin Pie

*I make a couple bucks from Amazon if you buy that food processor, but I’m not getting paid from Cuisinart or anything like that.  I just really like that food processor.

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