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A top down shot of an unbaked pie crust with a fluted edge next to a rolling pin and scraps of pie pastry.
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4.69 from 19 votes

Food Processor Pie Crust

This Easy Food Processor Pie Crust recipe is a quick method that will save you precious time and effort during the holiday baking season. This tried and true method results in a perfect flaky pie crust every time!
Prep Time15 minutes
Chilling Time2 hours
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 2 9-inch pie crusts
Calories: 179kcal

Ingredients

  • 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

Optional Egg Wash/Sugared Top Crust

  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon coarse sugar or granulated sugar

Instructions

  • Place the flour and salt in the bowl of a food processor and pulse 4 or 5 times until combined.
  • Cut the cold butter and shortening into small pieces (slice each about 6 or 7 times and then cut slices in half). Add to the food processor with the flour mixture and process for about 10 to 15 seconds or until the mixture resembles coarse crumbs.
  • Add the vinegar and 4 tablespoons water and pulse about 6 times. Add additional water 1 teaspoon at a time and pulse until mixture is mostly holding together with some pieces at the bottom of the food processor. You may not need to use all the water.
  • Remove the pastry from the food processor and using your hands, form it into a neat ball. Slice the ball in half and reshape them into balls. Wrap each ball in plastic wrap, pressing down to form a disc. Refrigerate for at least 2 hours or up to two days.

Rolling and Shaping the Crust

  • Rest: When ready to roll it out, move the crust from the refrigerator and let it rest on the counter for about 10 to 15 minutes (only if it has refrigerated longer than 2 hours). If baking a double crust pie, keep the second crust refrigerated until you're ready to roll it out.
  • Roll: Lightly flour a large board and using a rolling pin, roll the dough out, starting in the center and working your way out. Lift and turn the dough ocassionally to be sure it isn’t sticking to the board. Scatter a little additional flour underneath, if necessary. I like to use my hands to shape the edges to prevent it from becoming misshapen as I work. It’s not going to be a perfect circle with perfect edges and that’s just fine because you’ll trim the edges. Continue rolling the dough into a 12-inch circle (or as close as possible), which is large enough to fit your pie plate, leaving about a 1- to 2-inch overhang.
  • Transfer to pie plate: Set your rolling pin on top of the dough circle towards one end. Lift the end of the dough over the rolling pin and carefully turn the rolling pin to wrap the pastry around it. Place the rolling pin over your pie dish and roll it the opposite way to release the dough. Press the crust gently down into the plate.
  • Finish: Follow the directions below or a single or double crust pie to trim, flute, or crimp the edges.

Single Crust Pie

  • Use a sharp knife to trim the edges of the crust to within about 1-inch of the top edge of the dish. Fold the top edge of the crust over to create a thicker border and flute or crimp, as desired. The crust is ready to be filled and baked according to your pie recipe directions.

Double Crust Pie

  • Bottom crust: Roll out and place crust in the pie plate as directed above. Add your filling to the bottom crust.
  • Top crust: Repeat the process to roll out and transfer the top crust to your pie.
  • Trim and finish: Trim both crusts evenly to within about ½ -inch of the top edge of the dish. Then, pressing the two crusts together, flute with your fingers or crimp with a fork, as desired.
  • Optional egg wash/sugared top: Whisk the egg and water in a small bowl. Using a pastry brush, lightly coat the crust, including the edges (there will be far more than you need for 1 pie). For a sugared top crust, sprinkle 1 tablespoon coarse or granulated sugar evenly over the top.
  • Vents: Finally, use the tip of a sharp knife to cut 5 to 6 vents about 2-inches long in the top of the crust - starting about 1-inch out from the center and working your way out. Bake your pie according to the recipe directions.

Lattice Crust

  • Prep crusts: Roll the bottom crust as directed for the double crust pie and place it in a 9-inch pie plate. Roll the second/lattice crust out to an oval about 10-inches long by 8-inches wide (not all the strips need to be 10-inches long - as you get closer to the edes of the pan, they will be shorter). Use a pizza cutter to slice 10 1-inch thick strips.
  • Place lattice strips: Arrange half the strips evenly over the pie filling Gently fold back every other strip a little past the center and place another strip perpendicular on top. Replace the folded strips so they lie flat on top of the perpendicular strip. Working the same direction, fold back the strips that weren't done previously. Lay a 2nd perpendicular strip on top and unfold the strips. Continue with the third perpendicular strip. Apply the remaining 2 strips to the other side of the pie, starting toward the center and working in the opposite direction toward the edge. Remember always to alternate the strips that are folded back so that the strips weave in and out.
  • Trim and finish: Use sharp kitchen shears or a knife to trim the strips to a ½-inch overhang. Moisten the dough under the tip of each strip overhang with egg wash or water and tuck the overhang under the bottom crust border, pressing down to make it adhere. Leave plain or crimp as desired.
  • Chill: Refrigerate unbaked pie for 30 to 60 minutes prior to baking to chill the dough so it will hold it's shape better when baking.
  • Optional egg wash/sugared top: Whisk the egg and water in a small bowl. Using a pastry brush, lightly coat the lattice strips with an egg wash and sprinkle with sugar, if desired. Bake according to the recipe directions.

Blind Bake Crust

  • Place and trim: Press the pastry gently down into the plate and then evenly trim the edges to about ½ -inch of the top edge of the pan with a sharp knife. Tuck the top edge of crust over and under and crimp or flute the edges.
  • Chill: Transfer the pie plate to the freezer for 20 minutes (no more) while you preheat the oven.
  • Weight the crust: Line the pie pastry with foil. Regular aluminum foil is more pliable and easier to shape into the unbaked pie crust than heavy duty foil or parchment paper. Press the foil down lightly and fill it with pie weights.
  • Bake: Preheat oven to 400 degrees F. Bake the weighted pie crust for 20 minutes.
  • Dock and bake: Remove the crust from the oven. Remove the foil and pie weights and use a fork to dock the bottom surface of the crust all over (just poke it with the tines of a fork). Reduce the oven temperature to 375 degrees F, and bake the crust for an additional 10 to 15 minutes or until the entire crust is golden brown. Remove from the oven and allow the crust to cool completely before filling.

Notes

This recipe yields 2 crusts for a 9-inch standard or deep dish pie plate.
Cold Ingredients: The key to a tender and flaky pie crust is using cold fat (butter and shortening). When cold/firm butter is mixed with the flour, it forms small pockets within the dough. When it bakes, these pockets of fat melt, creating space and separation between the layers of dough, resulting in a flaky, tender texture. Using very cold ice water ensures that it will not melt the fat.
Patching Pie Crust: If a crack develops in the center of the dough, cut off a little piece from the edge and place it over the crack. Dust it lightly with flour, cover, with a small sheet of plastic wrap, and roll it into the dough. When placing the dough in the pie plate, set it patched side down so tht smooth perfect side shows.
Use a Pizza Stone: To reduce the chance of a soggy bottom crust, preheat your oven with a pizza stone on a rack in the lower third of your oven. Setting the pie down on a hot surface that retains heat throughout the cooking process does a lot to ensure the bottom crust will cook through.
Freezing Pie Crust
Unbaked pie crust can be frozen for up to two to three months. This is a task you can get done well ahead of the holidays and check off your list.
Discs: Wrap your flattened balls of pie pastry dough in plastic wrap and place them in a freezer-safe zippered food storage bag.
Rolled out crusts: Stack rolled-out crusts in between layers of waxed or parchment paper and transfer to a freezer-safe zippered food storage bag.

Nutrition

Calories: 179kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 147mg | Potassium: 23mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 177IU | Calcium: 5mg | Iron: 1mg