Perfect Pie Crust: Making Pie Crust with Your Food Processor Complete Guide

Struggling to make a perfect pie crust? You are not alone. Making the perfect pie crust can be tricky, but with a few tips and tricks, you can make it delicious and flaky.

Learn the secrets to success with this complete guide to making a smooth, tasty pie crust with your food processor.


Welcome to the complete guide to perfect pie crust! Making pie crusts with a food processor is an incredibly easy and quick method to get delicious and flaky results. In this guide, we’ll walk you through the process of making your own homemade pie crust, step by step.

We’ll answer common questions like what types of flour are best for making a pie crust, what type of fat should you use, and how should you store the dough after preparing it? We’ll also discuss helpful tips and tricks for achieving the perfect pie crust consistency every time. Even if you’re a beginner in baking pies, with this guide as your reference you’ll be well on your way to becoming an expert baker! So let’s get started!

Explanation of the benefits of making pie crust with a food processor

Making a pie crust with a food processor can be one of the easiest ways to achieve perfectly flaky crust. By using a food processor, you save time and effort that would normally be spent on manual cutting in of the butter. Furthermore, using a food processor ensures that your butter is incorporated evenly into the pie dough – an important factor in obtaining a tender and flaky finished crust.

One key step in making perfect pie dough is to keep all of your ingredients as cold as possible – flour on ice, melting size and chilled butter, for example. When using a food processor for this step, it is easier to complete this task quickly and efficiently – ensuring that your ingredients remain cold all throughout the process. When adding liquid, pulse only until the dough has come together into small pieces; always be careful not to over mix or you could end up with rubbery pie dough!

Using a food processor also eliminates any guesswork when it comes to determining whether or not your butter pieces are appropriate size for incorporating into the pie base. Since most modern food processors have steel blades specifically made for chopping and dicing foods, this makes sure that your batons are small and even sized – essential for homogeneous (evenly mixed) puff pastry dough.

Finally – clean up is much faster than doing it manually! No need to deal with large knives or strainers, just empty out your food processor bowl pats and give it a quick rinse before putting it away until next time you need it.

Ingredients for Pie Crust

To make the perfect pie crust, you will need the following ingredients:

3 cups all-purpose flour,

1 teaspoon salt,

2 tablespoons granulated sugar (optional),

12 tablespoons cold unsalted butter (roughly 1 1/2 sticks) cut into small cubes,

and 1 cup super chilled or frozen vegetable shortening.

Additionally, you will also need 7 to 8 tablespoons ice-cold water.

Have your mixing bowl and food processor ready? Let’s get started!

Overview of the ingredients needed for making pie crust

Making a perfect pie crust starts with the right ingredients. Including flour, fat and water, there are three main components for making a traditional, flaky pie crust. It is important to understand the properties of each one of these ingredients and how to combine them properly so that your crust will be successful.

Flour: All-purpose flour works best for pie crusts since it contains an ideal amount of gluten, which helps to bind the dough and give it structure. Other types of flours such as cake or pastry flours may be used as well but their higher levels of gluten can make your crust tough or difficult to roll out.

Fat: Fat acts as an emulsifier that keeps the dough from becoming too dry. In the world of pie-making there are two types of fats—solid and liquid. Solid fats like butter and lard give pies their traditional “shortening” texture while liquid fats like vegetable oil can produce a similar texture without adding extra flavor. Both types can be mixed together in various proportions to produce different results.

Water: The amount of water needed in your pie crust will vary depending on the type(s) of fat used, as well as other recipe variables like room temperature and humidity levels. Generally speaking though, you’ll want your water cold enough to stay in its solid state (ice cubes are usually best). Too much water can make your dough sticky or tough while not enough will dry out during baking causing a crumbly result.

Explanation of the purpose of each ingredient

Understanding the ingredients and their impact on your finished product is essential to making a tasty crust that will hold up under the weight of the filling. The following is an explanation of the purpose of each ingredient in making a pie crust in your food processor.

Flour: All-purpose flour is used for basic pie crust because it is relatively low in protein, which helps create a tender and flaky crust. You can use pastry flour or whole wheat pastry flour as an alternative to all-purpose flour for an even lighter, more delicate crust.

Fat: A solid fat like shortening, lard or butter adds flavor to your finished product but also helps form layers of dough when combined with water. Layers of dough help create those delicious flaky layers you want in your pie.

Salt: Salt enhances the flavor and helps keep ingredients from clumping together during processing as well as forming gluten when mixed with water.

Water: Water serves two purposes, helping bind the gluten formed by combining flour and fat and providing a moist environment for steam when baking, producing a flaky and tender crust that isn’t too tough or dry.

III. Preparing the Food Processor

The food processor is a great tool for making pie crusts. It takes the hard work out of cutting butter into the flour, allowing you to have perfect pieces of butter every time. To get started preparing your food processor, you’ll need the following items:

-Food Processor
-Pie Plate (or 9 inch round tart pan)
-Parchment Paper
-Rolling Pin
-Sharp Knife or Pie Crust Cutter
-1/2 cup Cold Butter (cut into 1/2 inch cubes)
-2 cups All Purpose Flour
-1 teaspoon Salt
-5 tablespoons or more Cold Water

Once you have all your items gathered up, it’s time to assemble the food processor. Fit the blade onto the base and then add 1 cups of flour and salt into the bowl. Pulse in 5 1second intervals five times and then add in cubes of cold butter one at a time. Pulse 15 times for 1 second each until butter is cut nicely into flour. Gradually add 4 tablespoons of cold water while pulsing continuously until it forms a ball. Do not over process – this will develop gluten and make pie crust tough! Add additional tablespoon of cold water if required for desired consistency.

Cleaning the food processor before use

Before using your food processor to make the perfect pie crust, it’s important to clean the bowl and blade thoroughly. Any residue from previous use could give your dough a strange flavor, or worse yet, cause the butter to break down more than you intended and ruin the texture of your crust.

Start with a warm, soapy solution to wash away any crumbs that may have built up in the bowl and blades. Rinse very well and dry completely before adding in any ingredients or you may risk trapping moisture in the processor which could make your dough sticky and difficult to work with.

You may also want to lightly flour the bowl before adding in any ingredients as this will help prevent sticking when forming the dough.

Fitting the food processor with the correct blade

Choosing the right blade is crucial to making the perfect pie crust in your food processor. Most food processors come with a standard “S” blade and a shredding, grating, or slicing disc. The latter may be labeled as a “French Fry Disc” or something similar. For making pie dough you will need the “S” blade. This typically looks like a combination ‘C’ and ‘S’ designed to chop, mix, and puree foods as it rotates inside the bowl of your processor. If you are unsure which one is the correct one for making pastry dough, consult your user manual.

Making Pie Crust

Once you’ve made the basic dough, you’ll use it to make pie crust. To assemble the dough in your food processor, place the chilled ingredients in the bowl and blend on low until it forms a wet, crumbly mixture. The trick is to let it stay chunky until you can form a soft, pliable ball that flattens when touched. Once this is achieved, stop blending and shape into two discs for easy rolling.

Make sure your ingredients are properly chilled as this helps form a flaky crust. For ease of rolling later on, roll each disc between two sheets of plastic wrap or parchment paper until they are flat and roughly 1/8-inch thick. These discs can then be wrapped in plastic wrap and stored in the fridge or freezer until ready to use (ensure they have been lightly dusted with flour before wrapping).

For recipes using larger disks that require freezing before using (such as galettes, etc), roll out as per above but freeze them at this stage instead of chilling them before hand. When frozen they can then be stored in air-tight containers without sticking together or becoming too rigid to work with later on.

Food Processor Pie Crust Recipe | King Arthur Baking

Explanation of the process of making pie crust in a food processor

Making pie crust in a food processor is a simple process that yields flaky, delicious results each and every time. You will need all-purpose flour, salt, ice water, and butter or shortening to get started. All of these ingredients should be pre-measured and prepared before you begin the process.

To start making your crust, pulse together the flour and salt in the food processor to combine them thoroughly. Next, slowly add small cubes of butter or shortening until the dough becomes crumbly. This should take about 45 seconds of pulsing time.

Once finished incorporating the butter/shortening into the dough, slowly add cold water a tablespoon at a time with short pulses until the dough sticks together when you pinch it between your fingers. Be careful not to over mix your dough — this can make it tough instead of flaky!

Once everything is well incorporated, remove from food processor and form into a disc shape with your hands. Wrap tightly in plastic wrap and place in refrigerator for one hour before rolling out for use in your pie recipe of choice. After an hour has passed, roll out on a lightly floured surface so that it’s slightly larger than your pie plate — this will vary depending on whether you’re making a single or double crust recipe — then transfer to plate and finish according to instruction given by your specific recipe.

Tips for achieving desired texture and consistency

Making pie crust with your food processor can be a great way to save time. It takes just a few minutes and you are able to get the desired texture and consistency most easily. Here are some important tips to ensure that your homemade pie crust yields perfect results every time.

-Chill everything – Be sure to chill both the ingredients, such as butter and shortening, as well as the bowl of the food processor before beginning. This will help ensure that the fat doesn’t melt too quickly when blending.

-Pulse instead of puree – For best results, pulse your ingredients until they form a coarse meal texture, rather than pureeing them until they are fully blended together. This will create larger pieces of fat within the dough and result in flakier pastry after baking.

-Rest dough before using – To further aid in creating flaky pastry during baking, it’s important to give your dough rest for about an hour after it’s mixed together but before rolling it out for use in a pie crust or other recipe. This helps bring all of the flavors together and gives gluten more time to develop which gives better structure for rolling out without overworking the dough itself.

-Add sugar and seasoning – While not essential for every pie crust recipe, sugar helps promote browning during baking and can really add flavor when used in small amounts with other seasonings such as nutmeg or cinnamon which can add flavor as well as color depending on desired recipes or preferences.

How to roll out the crust for use

Once the ingredients are blended together and the dough is formed, it must be rolled out and transferred to a pie pan. If a rolling pin is used, dust your work surface with flour and place even-sized balls of dough about 1 inch apart on the floured surface. Using a lightly-floured rolling pin, roll the dough from the center outwards, turning it clockwise after each pass with the rolling pin. Once it’s about 1/4 inch thick, use a spatula to carefully slide underneath the round of dough and transfer it onto an ungreased pie plate or tart pan.


In conclusion, making perfect pie crust with a food processor can be a valuable skill for any baker. The process is fairly simple and straightforward, but as with any baking project, it does require attention to detail. By following the steps outlined in this guide, you can create a delicious and flaky pie crust every single time. Be sure to experiment with different ingredient combinations and techniques in order to get a unique flavor profile or texture that’s unique to you and your kitchen.

Finally, take the time to cool your finished pie crust properly before baking so that it can achieve its maximum flavor potential. Good luck with all of your baking endeavors!

Recap of the benefits of making pie crust with a food processor

Making pie crust with a food processor offers many advantages over traditional methods of mixing. It is much faster and easier to make using a food processor in most cases, and it does not require nearly as much labor. As a result, you are able to save time and energy while still producing a high quality crust that tastes delicious.

Additionally, you are able to control the texture of the dough more accurately because all ingredients can be incorporated effortlessly. The use of a minimal amount of fat is also beneficial in that it reduces calories while keeping the dough pliable enough to handle and prevent cracking. Lastly, less flour can be used with this technique since the blades will incorporate the ingredients more thoroughly than hand mixing.

All in all, making pie crust using a food processor is an excellent option for any level of baker looking for quick, efficient delicious pies!

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