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Easy Food Processor Pie Crust Recipe for Perfect Flaky Homemade Pies

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A quick and easy pie crust recipe made in a food processor that delivers a tender, flaky, and buttery crust perfect for sweet or savory pies.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar (optional)
  • 1 cup (226g) cold unsalted butter, cubed
  • 6 to 8 tablespoons (90–120 ml) ice water, very cold
  • 1 teaspoon vinegar or lemon juice (optional)

Instructions

  1. Measure out 2 ½ cups (312g) flour, 1 teaspoon salt, and 1 tablespoon sugar (optional). Cut 1 cup (226g) cold unsalted butter into small cubes and chill until just before use. Pre-chill 6 to 8 tablespoons (90-120 ml) of ice water in the freezer.
  2. In the food processor bowl, pulse together the flour, salt, and sugar for about 5 seconds to mix evenly.
  3. Add the cold butter cubes into the flour mixture. Pulse in 10-12 short bursts, about 1 second each, until pea-sized pieces of butter coated in flour form. Do not over-process.
  4. Slowly drizzle 6 tablespoons (90 ml) of ice water through the feed tube while pulsing. Stop and check the dough after about 8-10 pulses; it should just start to hold together when pinched. Add more water if needed, but keep the dough slightly crumbly.
  5. If using, add 1 teaspoon vinegar or lemon juice with the water to relax gluten and tenderize the dough.
  6. Turn the dough out onto a lightly floured surface. Gently gather it into a ball, then divide into two equal disks. Wrap each disk tightly in plastic wrap.
  7. Refrigerate the dough for at least 1 hour, preferably 2 hours.
  8. On a floured surface, roll each disk into a 12-inch (30 cm) circle about 1/8-inch (3 mm) thick, turning the dough a quarter turn every few rolls.
  9. Carefully lift the dough and place it into a 9-inch (23 cm) pie dish. Press gently to fit, then trim excess dough leaving about a 1-inch (2.5 cm) overhang.
  10. Fold the overhang under and crimp edges with fingers or a fork. Chill the prepared crust for 30 minutes before filling or baking.

Notes

Keep all ingredients and dough cold to ensure flakiness. Pulse the butter into the flour in short bursts to avoid melting the butter. Chill dough before rolling and after shaping to prevent shrinking. For pies with wet fillings, blind bake the crust with pie weights to avoid sogginess.

Nutrition

Keywords: pie crust, food processor pie crust, flaky pie crust, easy pie crust, homemade pie crust, buttery pie crust, quick pie crust

Find it online: https://tempotaste.com/easy-food-processor-pie-crust-recipe-for-perfect-flaky-homemade-pies/