My food processor pie crust is the easiest pie crust recipe ever! No complicated mixing and mashing here– let your food processor do all the work. This 4-ingredient pie crust recipe is quick, easy, and totally foolproof! I use it to make all of my favorite pies, and I almost always have one tucked in the freezer for emergencies!

I was amazed when I found out I only needed 4 simple ingredients to make a delicious pie crust. This food processor pie crust recipe is so simple and comes together quickly. I like to add a little sugar to mine when I’m baking sweets, but I leave it out when I’m making savory pies. Yep, this easy pie crust works for both!

What’s in This Pie Crust Recipe?

Flour: I designed this recipe to use all-purpose, but pastry flour also works.
Butter: Unsalted butter makes this pie flaky. Cut it into small cubes and keep it chilled until ready to use. You don’t want warm or melted butter.
Shortening: Vegetable shortening helps enhance the flakiness. Same as with the butter, cut it into cubes and keep it chilled.
Salt: Kosher salt enhances the flavor of the dough.
Sugar: This is optional, but a little bit of granulated sugar in the pie dough actually helps keep it tender and also enhances the flavor ever so slightly.

How to Store

Store leftover food processor pie crust pressed into a circle and wrapped in plastic wrap in the refrigerator for up to 3 days. Store shaped pie dough or blind-baked crust in the refrigerator for up to 3 days. Freeze pie dough baked crust for up to 3 months.

Tips for Success

My number one tip for getting a perfectly flaky pie crust is to make sure you don’t overwork the dough. When mixing the dough, you should still see small pea-sized amounts of fat (butter and shortening) in there.
Keeping the dough cool will also help create a more tender, flaky crust. You don’t want the fats to melt before they make it to the oven to cook, so be sure to put your ingredients/dough back in the fridge any time they start getting warm.
The food processor is doing the work of cutting the butter and shortening into the flour. You can do this by hand with a pastry cutter or two forks, but the food processor will save you some time (and energy).
Use just enough water to bring the dough together. Too much water, and you’ll need to add more flour to make up for it (which will lead to a tough crust). Not enough water, and the dough will be dry and start to crack while rolling it out. The latter can be fixed as you go, the former can’t. So be on the safe side when adding water, just a little at a time.
Sprinkle your counter/surface with flour before rolling out the dough to prevent it from sticking.
If the dough is too hard to roll out, let it sit on the counter for a couple of minutes. Too soft? Put it back into the fridge.
Use baking beads/pie weights (or use dried beans) to blind bake the pie crust. These act as weights to hold down the dough, keep it from moving or slipping, and prevent it from puffing up while cooking.
If your pie crust shrinks while cooking, it most likely means you didn’t give it enough time to rest. The best way to prevent this is simply to give it the times it needs. This is why you need to give it time to rest/chill in the refrigerator after you make the dough and right before baking.

5 from 2 votes

Food Processor Pie Crust Recipe

My food processor pie crust is the easiest pie crust recipe ever! This 4-ingredient pie crust recipe is quick, easy, and totally foolproof!

Prep: 20

Cook: 20

Total Time : 2 40

Chill: 2

Servings: people

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Ingredients

▢ 1⅓ cups all-purpose flour divided
▢ ½ teaspoon kosher salt
▢ 1 tablespoon granulated sugar optional
▢ 6 tablespoons unsalted butter chilled and cubed (¾ stick)
▢ ¼ cup vegetable shortening chilled and cubed (¼ stick)
▢ 2 tablespoons ice water

US Customary – Metric

Equipment

Kitchen Scale (optional)
Food Processor
Rolling Pin
Pie Weights (optional)

Instructions

For the Dough

Add ⅔ of the flour, plus all of the salt and sugar into your food processor. Pulse 1-2 times to combine.
1⅓ cups all-purpose flour, ½ teaspoon kosher salt, 1 tablespoon granulated sugar
Add the butter and shortening cubes evenly over the flour and pulse a couple of times until the dough starts coming together.
6 tablespoons unsalted butter, ¼ cup vegetable shortening
Add the remaining flour and pulse 3-4 times until the dough starts to crumble and break apart again.
Transfer the dough to a bowl, add the cold water, 1 tablespoon at a time, and press the dough with a spatula until it comes together into a ball. Don't add too much water, the dough should just come together. You should use anywhere from 2-4 tablespoons.
2 tablespoons ice water
Press the dough into a flat circle, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight.
When it's time to bake, roll out the dough carefully on a lightly-floured surface, moving it in quarter circles with your hands while rolling it out. Sprinkle some flour on the surface when needed to prevent sticking. Roll it out around 2 inches bigger than your pan.
Gently transfer the dough to the pan by adding some flour onto the surface and wrapping the dough carefully around your rolling pin.
Press the dough into the pan carefully so it's sticking to the pan everywhere.
Cut off excess overhanging dough with a sharp knife or some scissors, but leave around 1 inch of overhang.
Roll the overlapping inch under itself to create a firmer and rim.
Use your index finger and the index finger and thumb from the other hand to crimp the dough to form a scalloped edge.
Chill the pie crust again for at least 15 minutes before going on.

To Bake the Crust

To Blind Bake: Bake the chilled pie crust at 425°F for 12-15 minutes without filling. You can use the pie weights as shown.
To Fully Bake: Start by blind baking, then fill with your filling, and bake at 375°F for 15-20 minutes.
To Fully Bake without Blind Baking: Bake at 375°F for 45 minutes.

Notes

Storage: Store food processor pie crust pressed into a circle and wrapped in plastic wrap in the refrigerator for up to 3 days. Store shaped pie dough or blind-baked crust in the refrigerator for up to 3 days. Freeze pie dough baked crust for up to 3 months.

Nutrition Facts

Food Processor Pie Crust Recipe

Amount Per Serving

Calories 214 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 23mg8%

Sodium 147mg6%