How to Make Pie Crust in the Food Processor
Utilizing a food processor is, without a doubt, the quickest and most foolproof method for making pie dough. Check out the step-by-step process photos above this article, along with tons of tips, and a video demonstration of how to do it.
- Prep Time: 00:05
- Total Time: 5 minutes
- Yield: 2 (9") pie crusts
- Category: Pie Crust
- Method: Food Processor
Ingredients
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon (4 grams) Diamond Crystal kosher salt (see note for other)
- 16 tablespoons (227 grams) unsalted butter, chilled and cut into 1" pieces
- 1 tablespoon (15 grams) apple cider vinegar
- ½ cup (115 grams) ice water, more as needed
Instructions
- Add the flour and salt to the bowl of a food processor.
- Pulse 2-3 times until combined.
- Add in the butter and pulse 5 times.
- Add the vinegar to the water. With the motor running, slowly pour the water into the flour. The dough should be crumbly and it should hold together when squeezed.
- Empty the flour mixture onto a work surface. If there are any dry spots, drip (or spray) a bit more water on them and knead together.
- Divide the dough into two piles. Quickly form each pile together. Place each in a piece of plastic wrap and wrap tightly.
- Using a rolling pin, roll the dough out until it stretches to the corner of the plastic wrap.
- Refrigerate for at least 2 hours, but preferably overnight.
- Use as directed in pie recipe.
Notes
Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt decrease by about half for volume, or use the same amount by weight.
Find it online: https://everydaypie.com/food-processor-pie-crust/