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How to Make Perfect Pie Crust in a Food Processor

5 from 1 vote
Simple, flaky crust with less mess and more success
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Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour, divided
  • 1 tsp salt
  • 1 tbsp sugar omit for savory pies
  • 1 cup (2 sticks) unsalted butter very cold and cut into cubes
  • ¼ cup ice water

Method
 

  1. In your food processor, combine 1 1/2 cups of the flour, salt, and sugar. Pulse a few times to mix.
  2. Scatter the cold butter cubes over the flour mixture. Pulse several times until the butter is broken down and the mixture starts to clump together.
  3. Add the remaining 1 cup of flour and pulse a few times, just until the mixture looks crumbly with small pieces of butter throughout.
  4. 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.
  5. 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).

Notes

  • For best results, keep the butter and water very cold. I like to cube the butter and chill it in the freezer for 5 to 10 minutes before starting.
  • Do not wait for the dough to form a smooth ball in the food processor. It should still look crumbly but hold together when pinched.
  • If the dough is too dry, add more ice water 1 teaspoon at a time. If it feels sticky or greasy, chill it before rolling.
  • This recipe makes enough dough for one double-crust pie or two single-crust pies.
  • Refrigerate the wrapped dough for at least 1 hour before rolling. Dough can be refrigerated for up to 2 days or frozen for up to 3 months.