Pie crust from my food processor? You are going to love LOVE LOVE this pie crust recipe! Even if you are a complete newbie, or have had trouble in the past making beautiful, flaky pie crust, HELP IS HERE!
You should know too, that helping people to learn how to make delicious pie crust is kind of a personal mission of mine. I want the whole world to enjoy making pie crust!
Because we all know what happens after you make that perfect pie crust recipe right? You know it. A perfect pie is soon to follow. 🙂
This post was originally published on November 28, 2017 and updated on April 30, 2018.
You will need: all purpose flour, unsalted butter, ice cold water.
PIE CRUST IN MY FOOD PROCESSOR BACKSTORY
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.
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 PIE CRUST
- 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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Of course we use this 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 PIE CRUST FROM MY FOOD PROCESSOR
The easiest perfect 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.
If you like this recipe please give it a 5 star rating.
an easy pastry dough recipe that mixes up in minutes - ready to roll out to make a pie
- 2 1/2 cups cake and pastry flour
- 1 cup unsalted butter , cold & cut into small chunks
- 1 tsp salt
- 1/2 cup ice cold water
- Place the dry ingredients into the bin and pulse.
- Next add the butter and shortening a little at a time and pulse until the mixture is coarse.
- Gradually add the water through the chute - while pulsing.
- The pastry dough will mix very quickly.
- Remove it from the bin - be careful with the blade!
- Wrap into two evenly shaped balls of pastry dough and cover with plastic wrap
- Chill in the refrigerator for 30 minutes.
- You are ready to roll out your piecrust!
You can freeze the pastry dough as well. Or if you leave it in the refrigerator longer than 30 minutes - let it sit out for 30 minutes, before you start to roll it.
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