Use your food processor to make the best pie crust every! This food processor pie crust recipe is quick, easy and works every time!
Nothing compares to a homemade pie crust. So when you want to do your due diligence and make it homemade but you don’y have the energy or time to do it all by hand, turn to this incredibly easy and foolproof recipe. Using a food processor to cut in the shortening and butter shortens the overall cook time significantly (who has time to cut that in by hand?), my hand is cramping just thinking about a pastry blender.
How to make a food processor pie crust:
I wasn’t joking when I said it was super easy! Here are the 6 steps to making the perfect food processor pie crust.
- Step 1: pulse flour, sugar and salt together in a food processor.
- Step 2: add chilled shortening to food processor and pulse to combine.
- Step 3: add chilled butter to food processor and pulse until butter is pea-sized.
- Step 4: transfer flour mixture to a large bowl and, using a spatula, add water, mixing to combine just until a dough comes together.
- Step 5: press dough into a flat disk, wrap in plastic wrap and chill 1 hour.
- Step 6: roll dough out to 1/4-inch thick and use as directed in your favorite pie recipe!
Don’t have a food processor? This is my all-time favorite food processor!
How to use food processor pie crust:
- Blueberry Rhubarb Pie
- Apricot & Almond Galette
- Pumpkin Butter Poptarts
- Homemade quiche (decrease the sugar in the crust a bit)
Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this food processor pie crust.
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- 1 ¼ cups (150 grams) all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon table salt
- ¼ cup vegetable shortening, cut into ¼ inch pieces, chilled
- 6 tablespoons unsalted butter, cut in ¼ inch pieces, chilled
- 4 tablespoons ice water
In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine.
Sprinkle shortening over flour mixture and process until flour resembles course cornmeal, about 5 pulses. Sprinkle butter over flour mixture and pulse until crumbs are slightly smaller than pea-sized, 15–20 pulses.
Transfer dough mixture to a large bowl and sprinkle 3 tablespoons of ice water over dough.
Using a rubber spatula, mix water into dough, pressing the dough together. If the dough doesn’t come together add remaining tablespoon of ice water and mix until dough is cohesive.
Turn dough out onto a clean, flat surface, flatten into a 4-inch disk and wrap with plastic wrap; transfer to refrigerator and chill 1 hour.
Remove dough from refrigerator and let stand at room temperature for 10 minutes before rolling out. Use to make desired pie or galette.
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