Baking & Pastry > Baking Equipment & Tools > Specialty Baking Equipment > Food Processor (for Pastry)

Food Processor Pie Crust

This food processor pie crust recipe is quick, easy, and produces a consistently flaky and tender crust. It's perfect for both sweet and savory pies. The key is to use cold ingredients and avoid overworking the dough.

Prep Time
20 minutes, plus chilling time
Cook Time
Varies depending on the pie
Servings
Yields one 9-inch pie crust
Ingredients
  • 2 1/2 cups All-Purpose Flour
  • 1 cup (2 sticks) Unsalted Butter, very cold, cut into 1/2-inch cubes
  • 1/4 cup Vegetable Shortening, very cold, cut into 1/2-inch cubes
  • 6-8 tablespoons Ice Water
  • 1 teaspoon Salt
  • 1 tablespoon Sugar

Combine Dry Ingredients

In the bowl of a food processor, combine the flour, salt, and sugar. Pulse a few times to mix.

Add Fats

Add the cold butter and vegetable shortening to the flour mixture. Pulse until the mixture resembles coarse crumbs, with some pea-sized pieces of butter and shortening still visible. This is important for a flaky crust.

Incorporate Water

Gradually add the ice water, one tablespoon at a time, pulsing after each addition. Stop adding water when the dough just comes together and forms a ball. Be careful not to over-process.

Shape and Chill

Turn the dough out onto a lightly floured surface. Gently form it into a disk. Wrap tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 days.

Roll Out the Dough

On a lightly floured surface, roll the chilled dough into a circle about 12 inches in diameter. Make sure to keep the dough moving and add flour as needed to prevent sticking.

Transfer to Pie Plate

Carefully transfer the dough to a 9-inch pie plate. Trim the edges and crimp as desired.

Blind Baking (if required)

If the recipe calls for a blind-baked crust (pre-baking the crust before adding the filling), prick the bottom of the crust with a fork and line it with parchment paper. Fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes. Remove the parchment paper and weights and bake for another 5-10 minutes, or until the crust is lightly golden brown. Let cool completely before adding the filling.

Baking with Filling

If baking with a filling, follow the baking instructions in your pie recipe.

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FAQ

  • Why use both butter and shortening?

    Butter provides flavor and flakiness, while shortening contributes to tenderness and a slightly less crumbly texture. Using both creates a well-balanced crust.
  • Can I use all butter or all shortening?

    Yes, but the results will be slightly different. An all-butter crust will have a richer flavor but may be more difficult to work with. An all-shortening crust will be very tender but will lack some of the buttery flavor.
  • Why is chilling the dough important?

    Chilling the dough allows the gluten to relax, which results in a more tender crust. It also allows the fat to solidify, which is essential for creating flaky layers.