Food Processor Pie Crust

Introduction

This food processor pie crust delivers a perfect, flaky result with minimal effort. The combination of butter for flavor and shortening for tenderness makes it incredibly versatile and foolproof. You’ll appreciate how quickly it comes together, turning the often tedious process into a simple task.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 2 crusts (top and bottom for a 9-inch pie)

Ingredients

• 2½ cups all-purpose flour
• 1 teaspoon salt
• ½ cup unsalted butter (very cold)
• ½ cup vegetable shortening (like Crisco sticks, very cold)
• 1 tablespoon cider vinegar
• 5 to 7 tablespoons ice water (divided)
• 1 large egg
• 1 tablespoon water
• 1 tablespoon coarse sugar or granulated sugar

Instructions

1. In a food processor, pulse together the 2½ cups all-purpose flour and 1 teaspoon salt.
2. Add the ½ cup very cold unsalted butter and ½ cup very cold vegetable shortening, cut into small chunks. Pulse 8-10 times until the mixture resembles coarse meal with pea-sized bits of fat.
3. In a small bowl, combine the 1 tablespoon cider vinegar with 5 tablespoons of the ice water.
4. Turn the crumbly dough out onto a clean surface. Gently gather and press it into two equal disks. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).
5. When ready to bake, preheat your oven according to your pie recipe’s instructions. Roll out one disk on a floured surface to fit your pie dish.
6. For a pre-baked or decorative top crust: In a small bowl, whisk together the 1 large egg and 1 tablespoon water to make an egg wash. Brush it over the crust and sprinkle with the 1 tablespoon coarse sugar before baking.
7. Bake according to your specific pie recipe’s directions, or for a blind-baked shell, typically at 375°F (190°C) for 25-30 minutes until golden.

Variations

• All-Butter Crust: Omit the shortening and use 1 cup total of very cold unsalted butter for a richer flavor.
• Savory Herb Crust: Add 1 teaspoon of dried herbs (like thyme or rosemary) to the flour before pulsing.
• Cookie Cutter Toppers: Use the second disk of dough to cut out shapes (leaves, hearts) to decorate the rim or top of your pie instead of a full crust.
• Sugar & Spice: Add 2 tablespoons of the sugar and 1 teaspoon of cinnamon to the flour mixture for a sweet, spiced crust perfect for fruit pies.

Tips for Success

• Keep all your fats and liquids as cold as possible. This prevents the fat from melting before baking, which is key for flaky layers.
• Add the ice water cautiously; too much water makes a tough crust. The dough should just hold together when pinched.
• Don’t over-process the dough. Stop as soon as it’s clumpy to avoid developing gluten, which leads to a tough crust.
• Always chill the dough disks before rolling. This re-solidifies the fat and makes the dough much easier to handle without sticking.

Storage & Reheating

Wrap the dough disks tightly in plastic wrap; they will keep in the refrigerator for 2 days or in the freezer for up to 3 months. Thaw overnight in the fridge before using. A pre-baked pie shell is best enjoyed the day it’s made but can be stored at room temperature, loosely covered, for 1-2 days.

FAQ

Can I make this by hand without a food processor?

Yes. Use a pastry cutter or two forks to cut the cold butter and shortening into the flour until crumbly, then stir in the liquids with a fork.

Why is my dough crumbly and not coming together?

You likely need a bit more liquid. Add the extra ice water, 1 teaspoon at a time, until the dough just holds together when pinched.

Can I use all butter or all shortening?

You can. All butter gives more flavor but less flakiness. All shortening gives a very tender, flaky crust but less flavor. The recipe’s combination is a perfect balance.

What is the purpose of the vinegar?

The vinegar helps tenderize the gluten in the flour, ensuring a more tender and flaky crust. You will not taste it.

Can I freeze the unbaked pie crust?

Absolutely. After forming the disks, wrap them well and freeze. You can also freeze the crust after it’s been rolled out and fitted into a pie dish.

Do I need to use the egg wash and sugar?

No, that step is optional and primarily for a shiny, golden, and slightly crisp top crust with a decorative sparkle. Omit for a bottom crust or a more rustic look.