Food Processor Pie Crust

Prick the pie crust with a fork before baking

Skip the rolling pin! This Food Processor Pie Crust is your shortcut to flaky perfection. Pulse together flour and butter for a crumbly dough, then add a splash of water to bring it all together. No muss, no fuss, just a buttery, flaky crust ready to be filled with your favorite pie filling.

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Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 30

Resting Time: 1

Total Time: 1 40

Servings: servings

Calories: 337kcal

Author: Michelle

Ingredients

2 cups flour
1 tablespoon sugar optional
pinch salt
3/4 cup unsalted butter chilled
1/4 cup shortening chilled
2 tablespoons cold water
2 tablespoons vodka

Instructions

Chill butter, shortening, vodka, and water. Measure water into a measuring cup, remove just a little and add ice cubes to keep it cold. Cut off two longish sheets of plastic wrap to wrap the dough in at the end.
Place the flour, sugar, and salt into the bowl of food processor. Make sure butter and shortening are well chilled. If fats aren’t cold, they won’t have pockets in the dough, and it won’t be as flaky. Cut butter and shortening into pieces, and toss them into the bowl, too.
2 cups flour, 1 tablespoon sugar, pinch salt, 3/4 cup unsalted butter, 1/4 cup shortening
Pulse five or six times, until the mixture has pea sized clumps, some smaller some larger. It’s important not to overmix this, as you want the dough to have those clumps of fat that will make steam pockets when it’s baked and create nice, flaky layers.
Add the liquid. The vodka goes in first, and make sure it's chilled. Next will go the water. Depending on the humidity, you may or may not need all your water, so watch carefully as you are adding water. As soon as you see the dough come together, stop. Don’t add any more water, and don’t mix it anymore.
2 tablespoons vodka, 2 tablespoons cold water
Test if there is enough liquid by picking up a small handful of dough and squeeze it. If it stays together, you’re good to go. If it falls apart, you need more water.
Carefully remove the dough from the food processor, and place half onto one sheet of plastic wrap and the other half on the other sheet. Using the plastic wrap to cover it, carefully press the dough into two disks.
Make sure they’re sealed in the plastic wrap, and place them in the fridge for 8 to 24 hours. Once they have fully rested, you can roll them out for pie.

Equipment

Liquid Measuring Cup

Food Processor

Chef's Knife

Notes

In adding the sugar, if I am making a sweet pie, I’ll add the full 1 tablespoon; if a savory pie, I’ll add just a little.
Using alcohol – and a fairly flavorless one with vodka – reduces the water and creates less gluten and a more tender crust.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.