Simple, flaky crust with less mess and more success
Jump to RecipeLearning how to make the perfect pie crust from scratch doesn’t have to be hard. This version is buttery, flaky, and strong enough to hold juicy fruit fillings or savory pot pies without being fussy or falling apart.
If you’ve ever struggled with cutting in butter by hand or ended up with a tough crust, I’ve got good news: the food processor method makes it a whole lot easier.
I used to think it didn’t count unless I made it the old-fashioned way, but after a few rounds of warm hands and sad crusts, I gave the food processor a try. And honestly? I haven’t looked back since.
Why Use a Food Processor to Make the Perfect Pie Crust?
It takes all the guess work out of mixing. The blades work quickly to cut cold butter into the flour before it starts to melt, and it only takes a few pulses to bring everything together. That means less handling, less fuss, and more consistent results.
Ingredients for the Perfect Pie Crust
- 2 1/2 cups of all-purpose flour
- 1 tsp salt
- 1 Tbsp sugar (optional, but nice for the sweet pies…no need to add it for savory pies)
- 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
- 1/4 ice water (you may not it all)
Instructions for the Perfect Pie Crust
In your food processor, combine 1 1/2 cups of the flour, salt, and sugar. Pulse a few times to mix.
Scatter cold butter cubes over the flour mixture. Pulse several times until the dough forms.
Add the remaining 1 cup of flour and pulse until the mixture looks like coarse crumbs.
Add cold water. Pulse until the dough comes together when pinched between your fingers. It should still look a bit crumbly in the bowl – don’t wait for it to form a full ball.
Dump the dough onto a clean surface and press it together with your hands (just enough to hold it). Divide it in half, form each half into a disc, wrap tightly in plastic or beeswax wrap, and refridgerate for at least an hour (or up to 2 days).
Tips for Perfect Pie Crust
- Make sure your butter is really cold. I cut mine up and stick it in the freezer for 5 minutes before starting.
- Don’t overmix once the water goes in. Pulse just enough to bring it together.
- You can freeze the wrapped dough for to 3 months. Just thaw it in the fridge overnight before using.
What to Make with the Perfect Pie Crust
This perfect pie crust works beautifully for just about any pie – apple, cherry, blueberry, pumpkin, pecan. I also use it for hand pies and savory pies.
Frequently Asked Questions
What is the secret to a flaky pie crust?
Cold ingredients and minimal handling. Keeping your butter and water ice cold help create steam pockets that form flaky layers. A food processor also helps avoid overmixing.
Can I make pie crust ahead of time?
Yes! You can make pie dough up to 3 days in advance and store it int fridge, tightly wrapped. You can also freeze it for up to 2 months.
Do I need to blink bake my crust?
Only if you are making a custard, cream pie, or no bake filling. Blind baking helps prevent sogginess. Use parchment paper and pie weights to keep the crust flat.
How to Make Perfect Pie Crust in a Food Processor
Ingredients
Method
- In your food processor, combine 1 1/2 cups of the flour, salt, and sugar. Pulse a few times to mix.
- Scatter cold butter cubes over the flour mixture. Pulse several times until the dough forms.
- Add the remaining 1 cup of flour and pulse until the mixture looks like coarse crumbs.
- Add cold water. Pulse until the dough comes together when pinched between your fingers. It should still look a bit crumbly in the bowl – don't wait for it to form a full ball.
- Dump the dough onto a clean surface and press it together with your hands (just enough to hold it). Divide it in half, form each half into a disc, wrap tightly in plastic or beeswax wrap, and refrigerate for at least an hour (or up to 2 days).
Want a filling that tastes just like summer in jar? Try my homemade canned cherry pie filling. Its sweet, tart, and made to go with this perfect pie crust.
Hi, I’m Renee. I’m a farmer’s wife, a mom of two, and an introvert with the occasional burst of extrovert energy. Most days you’ll find me in the kitchen surrounded by flour, jars, or something bubbling away on the stove. I love the rhythm of the seasons, the coziness of home, and finding joy in the little things (like the first cup of coffee or fresh bread still warm from the oven).
