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food processor pie crust in a pie plate
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5 from 1 vote

Food Processor Pie Crust

A flaky pie crust that is easily mixed up in your food processor in minutes!
Prep Time10 mins
Chilling Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 2 9-inch pie crusts


  • 2 1/2 cups (300 g) all purpose flour *spooned and leveled
  • 2 Tablespoons granulated sugar *optional
  • 1 teaspoon salt
  • 1 cup (2 sticks, 226 g) unsalted butter cold and cut into cubes
  • 6-8 Tablespoons water *ice cold


  • Process flour, sugar, and salt together in food processor until combined, about 5 seconds.
  • Scatter butter over top and process until mixture resembles coarse cornmeal, about 10 pulses. Butter pieces should be about "pea-sized".
  • Sprinkle 6 tablespoons of the ice water over the mixture. Pulse to combine. I like to pinch a piece of the mixture together at this point to see if it holds together, if it's still dry and crumbly side then add in remaining ice water 1 tablespoon at a time, pulsing to combine.
  • Dump the pie dough mixture out onto a clean towel (or you can do this onto a large piece of plastic wrap) and bring up the ends of the towel into a "beggar's purse" and twist the towel.
  • Divide dough into 2 even pieces. Wrap each portion of pie crust up in plastic wrap and flatten each into a 4-inch disk. Refrigerate for 1 hour.
  • Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes. (If you are getting a jump on the holidays, you can refrigerate it for up to two days or freeze it for up to a month). If frozen, let the dough thaw overnight in the fridge and roll out the next day.