My All-Butter Pie Crust (Quick Food Processor Method)

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If you’re craving a classic, flaky crust that tastes like old-fashioned pie night, this is it. This all-butter pie crust comes together fast in a food processor, with simple ingredients and zero fuss. Butter gives you that rich flavor and tender bite, and the food processor makes the mixing quick and consistent (no overworking the dough with warm hands).

In this post I’ll walk you through exactly how to make the dough, how long to chill it, and my best tips for rolling it out without cracks. You’ll also see what to do if the dough feels too dry, too soft, or starts sticking — because pie crust isn’t hard, it just needs a few little “know this ahead of time” tricks.

Use this crust for fruit pies, cream pies, quiche, and anything that deserves a buttery, flaky base.

You will need: all purpose flour, unsalted butter, ice cold water.

 

ALL BUTTER PIE CRUST – USING A FOOD PROCESSOR

When I was learning pastry making, particularly how to make pie crust, the old tried and true ways always worked for me. I used a handheld pastry blender, taking my time and being careful to fully blend the flour, shortening (or butter), and the rest of the ingredients.

And that’s because I learned my mother’s pie crust recipe and she got it from my grandmother. It appeared to me then, and it still does to this day – to be a labour of love. Mixing pastry dough by hand was just part of the process, and there was a skill to it, you really needed to mix everything in sequence and get the pastry dough to the right texture – to be ready to roll out for pie crust.

But a couple of months ago, when I was trying a new recipe, the instructions included the use of a small food processor. I was amazed and happily surprised at not only how quickly and easily the pastry dough came together, but that the quality of the pastry dough was excellent. I almost laughed out loud at the ease of use, thinking back to my catering days when I would be required to bake 50-60 pies for one event!

Small food processors have become a mainstay in a busy cook’s kitchen. I have had mine for a while, but didn’t really start to use it until recently. And the reason for that is that I am now using my food processor when I mix up my perfect pie crust recipe. Seriously.

Be sure to check out our Ultimate Guide to Food Processors for 2025!

There are a number of good brands on the market.   You can get them just about anywhere.  Just make sure the bowl or bin will hold about 8 cups (1.9 litres) – so that you can use your food processor for a variety of uses.

TIPS FOR PERFECT ALL BUTTER PIE CRUST

• Put the dry ingredients into the bin, put on the lid and pulse for a few seconds, just to blend.
• Next take the butter or vegetable shortening and add it to the dry mixture.
• Follow the directions exactly. 
• I don’t use the chute for this and I cut the shortening/butter into small chunks.
• Put the lid back on and pulse until the butter is very finely chopped.
• Then add the ice water.
• I do use the chute for this.
• Pulse away and voila! Pastry dough ready to bake a pie.
• It’s that easy and very little, if any messes to clean up.

YOU MAY NEED….

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If you need a food processor and don’t know what to buy, our guide on the best food processors can help! And we’ve even included the top rated food processor from Consumer Reports!

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Of course we use this all butter pie crust to make any number of delicious pies.  Here’s a sample of reader favourites!  To see my traditional way of making Perfect Flaky Pie Crust – Perfect Flaky Pie Crust – check out this recipe and video!

 

EASY ALL BUTTER PIE CRUST FROM MY FOOD PROCESSOR

The easiest all butter pie crust recipe ever.  Honestly, making a batch of pie crust dough this way takes all of the scariest out of making pie crust.  Make a double batch while you are at it, and then put the extra in a freezer back for the next time you want to make a pie.

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