This easy pie crust recipe comes together in minutes in the blender or food processor! It’s a shortcut that produces a buttery, flaky pie crust with wonderful flavor every time. Learn how to make pie dough from scratch, and then bake it with your favorite fillings.
A pie is only as good as its crust, and a good crust comes down to good dough. My pie crust recipe is THAT dough. Even better, I make it with a shortcut using my food processor. This is the quickest pie crust recipe I’ve ever made, and I use it for everything from pies to quiche. If you have a holiday or occasion for pie coming up, I just know you’re going to love how easy it is!
Why This Easy Recipe Nails the Perfect Pie Crust
- Flaky, but not fragile. This crust is sturdy enough to support all your favorite pie fillings, but still melt-in-your-mouth flaky thanks to a perfect fat-to-flour ratio.
- Buttery and flavorful. They call it an all-butter crust for a reason! Butter makes a consistently flaky, delicious pie dough that won’t crumble, without the need for lard or shortening.
- A quick beginner’s shortcut. I’m here to set the record straight: You don’t need to be a master baker to make a pie crust from scratch. Actually, all you need is a blender! This recipe makes it easy, and still produces a golden, flaky crust, the way it should be.
- Make it ahead. You can double the recipe to prepare batches of dough and freeze them for later. Thaw them when you need them for a homemade flaky pie crust that’s cold and ready to roll.
Gather Your Ingredients
The perfect flaky pie crust recipe comes down to one of the shortest ingredient lists: flour, fat, and water (plus a little salt to enhance the flavor). That’s exactly what you’ll find here! I’ve included notes below, and you’ll find the full, printable recipe card at the bottom of the post along with step-by-step photos.
- Flour – All-purpose is the most consistent. I haven’t tested this recipe yet with alternative flours.
- Ice Water – Emphasis on “ice” cold!
- Butter – This should also be cold from the fridge. I prefer to use unsalted butter, but salted butter also works. In this case, you can skip any added salt in the recipe.
Should I Put Sugar in My Pie Crust?
I don’t, but I also love to use this crust for savory recipes, like quiche Lorraine. If you’d prefer a little sweetness in your pie crust, feel free to add up to 1 tablespoon of sugar to the dough (add it in with the flour and salt).
Is It Better to Use Butter or Shortening?
In my house, butter is always better! That being said, both butter and shortening yield a flaky crust. Pie crusts made with shortening can be slightly flakier with neater edges, while butter crusts are lighter and more flavorful.
Tips for Success
- Chill everything before you start. The secret to perfect pie crust is keeping things COLD. On warmer days, I’ll even pop the bowl of my food processor into the freezer for 5-10 minutes beforehand. Keep your butter in the fridge until you’re ready to use it. It also helps to drop an ice cube in the ice water, so it stays cold while you work.
- Add water a little at a time. Do this so you don’t accidentally add too much water all at once. If your dough is too wet, you’ll need to add more flour, which can make the finished crust tough. On the other hand, if your dough is too dry, you’ll end up with a crumbly crust when you go to roll it out.
- Don’t overmix. Just like mixing the batter or dough for any baked goods, make sure not to overblend the dough ingredients. The dough should be clumped together and not overly sticky when you remove it from the food processor.
- Keep the handling to a minimum. The less you handle the pie dough after blending, the flakier your crust will be!
- Chunks of butter are a good thing. When you divide the dough into two balls, look for flecks and layers of butter in the dough. That’s a sign of a flaky pie dough.
Ways to Use Your Homemade Pie Crust
This food processor pie crust recipe makes a double crust (as in, two pie crusts). You can use it to make two separate pies or one pie with a top and bottom crust. After that, the possibilities are endless! Slice the top crust into strips to weave a lattice crust, or try one of these recipes:
- Classic pies. Well, duh! Use your pie crust in your favorite homemade pies, whether that’s pumpkin pie, apple pie, berry pie, or otherwise.
- Savory recipes. This recipe is the perfect flaky crust for chicken or turkey pot pie, spinach quiche, or easy homemade tomato tart.
- Other uses. I love turning leftover pie crust trimmings into pinwheel cookies!
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- Food Processor – This makes quick work of combining the flour, salt, and butter. You can also use a pastry cutter if you’re working by hand.
- Bench Scraper – Handy for dividing the dough and cleaning up your work surface.
- Rolling Pin – A sturdy rolling pin helps roll the dough smoothly.
- Pie Pan – Use your favorite 9-inch pie dish; metal, glass, or ceramic all work!
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Combine the ingredients. In the bowl of a food processor, pulse together flour and salt. Add butter and mix until it resembles a coarse meal.
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Add water. With the machine running, slowly add ice water and process until a dough comes together. Add more water if the dough seems too dry.
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Shape and chill the pie dough. Divide the dough into two equal-sized balls and flatten into disks. Wrap each disk in plastic wrap and chill at least 1 hour before rolling out.
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Roll out the crust. Roll the dough out on a floured surface and then place it in a pie pan.
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Fill the crust. Fill with your choice of pie filling. Roll out the second dough disk and place it over the pie filling.
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Bake. Bake according to your recipe directions.
Serving: 1Slice | Calories: 172kcal | Carbohydrates: 14g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 101mg | Potassium: 24mg | Fiber: 0g | Sugar: 0g | Vitamin A: 355IU | Calcium: 6mg | Iron: 0.9mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make a Flaky Pie Crust
Get your cold butter out of the fridge and chop it into cubes, and let’s make this easy homemade pie crust following the detailed instructions below. The step-by-step photos are here to help!
- Mix the dry ingredients. Combine the flour and salt in your food processor, and pulse a few times.
- Add butter. Next, add the butter and pulse again to form a coarse meal (it should look crumbly, with lots of lumps). It’s fine if some lumps of butter are larger than others.
- Add water. Measure out ¼ cup of ice water. With the food processor still running, drizzle the water into the dough 1 tablespoon at a time until the dough comes together in large clumps. You may need to add a little more water if the dough is still dry.
- Divide and chill the dough. Now, empty the dough from the processor. Use your hands to divide and shape the dough into two equal-sized balls. Then, flatten each one into a disc.
- Chill the dough. Wrap the discs in plastic wrap and place them in the fridge for an hour. You’re ready to assemble and bake your pie!
Can I Make This Without a Food Processor?
Sure! If you don’t have a food processor or blender, you can still make a simple pie dough with a little elbow grease. In this case, cut the butter into the flour mixture by hand using a fork or pastry cutter. Slowly stir the ice water into the dough, a little at a time, just until large clumps form. Then proceed with the recipe as directed.
How to Roll Out a Pie Crust
When your dough has chilled for at least an hour, it’s ready to be rolled out. You’ll need a clean countertop, some flour, and a rolling pin. Take out your dough, and follow these steps:
- Start with the bottom crust. I recommend working with one crust at a time. Use a rolling pin to gently roll out the first dough disc to an even thickness. Aim for an 11 to 12-inch circle that’s about ⅛-inch thick, large enough to fit in a 9-inch pie plate. Press the dough into your pie pan. At this stage, you can blind-bake the crust (see below) or skip this step and go for a fully baked crust.
- Fill the crust. Next, spread your choice of pie filling into the prepared crust, whether that’s apple, pecan, pumpkin, cherry, peach, etc.
- Add the second crust. Roll out the second dough disc. Place it over the pie filling, then seal and flute or crimp the edges. If needed, use a knife to cut small vent holes in the top crust to allow the steam to escape.
- Bake. Follow the baking directions for your chosen pie recipe.
Blind-Baking a Crust
Some recipes call for a partially baked pie crust (also called a blind-baked or par-baked crust) to ensure a crispy, sturdy bottom crust that holds up against the filling. In this case, after you’ve added your bottom crust to the pie pan, you’ll need to bake the unfilled crust in the oven before you fill it. I include blind baking in recipes like my ham and cheese quiche, but here’s a short overview:
- Add weights to the dough. Once you’ve rolled out and tucked the bottom crust into your pie plate, line the crust with parchment paper and add pie weights (rice or dried beans will also work here).
- Par-bake. Bake the crust at 350ºF for 15 minutes until it’s lightly golden. Afterward, allow it to cool slightly before you fill it.
Storage and Freezing
- Refrigerate. Once you’ve prepared your dough, keep it refrigerated until you’re ready to roll it out and bake it. You can also prepare the crust in a pie plate and keep it tightly wrapped until it’s time to fill and bake the pie.
- Freeze the pie dough. This homemade pie crust freezes like a dream. It’s great to make ahead of time for this reason. After you’ve prepared the dough, divide and shape it into two discs, and wrap them in plastic wrap. Freeze the pie dough for up to 3 months, and thaw it overnight in the fridge before you roll it out.
