Easy Pie Crust Recipe

Golden blind-baked easy pie crust with a fluted edge in a white pie plate on a wooden board.

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This easy food processor pie crust is flaky, tender, and ready in about 5 minutes with just 6 ingredients. The food processor keeps the butter cold for a foolproof homemade pie crust. Makes one double crust or two single crusts.

Prep Time15

Cook Time20

Course: Bread, Dessert

Cuisine: French

Keyword: easy homemade pie crust, easy pie crust recipe, food processor pie crust

Servings:

Author: Modern Honey® - www.modernhoney.com

Ingredients

2½ cups All-Purpose Flour
1 teaspoon Sugar
1 teaspoon Salt
1 cup Unsalted Butter (2 sticks, cold straight from the fridge, cut into cubes)
⅓ to ½ cup Ice Cold Water
1 teaspoon White Vinegar

Instructions

Food Processor Instructions:

Add the flour, sugar, and salt to a food processor and pulse a few times to combine.
Add the cold butter cubes and pulse 8 to 10 times, until the butter is the size of small peas.
With the processor running, drizzle in ⅓ cup of the water mixture and 1 teaspoon vinegar. Pulse just until the dough starts to clump, adding more water 1 tablespoon at a time if needed.
Divide the dough in half and flatten into two 1-inch-thick disks. Wrap and refrigerate at least 30 minutes to 1 hour.
Roll each disk into a 12-inch circle and fit into a 9-inch pie plate. Crimp the edges.

Bowl Instructions (by hand):

Whisk the flour, sugar, and salt in a large bowl.
Cut in the cold butter with a pastry blender or two forks until it's the size of small peas.
Drizzle in ⅓ cup of the water mixture plus vinegar, stirring with a fork. Add more water 1 tablespoon at a time just until the dough holds together when squeezed.
Shape, chill, and bake as directed above and below.

Baked with Filling Instructions:

Regular pie (baked with the filling): Refrigerate the crust 30 minutes, then fill and bake according to your pie recipe. For a double-crust pie, add the top crust, crimp, cut steam vents, and chill 30 minutes before baking.

Blind Bake Pie Crust:

Blind baked pie crust: Freeze the crust 30 minutes (or refrigerate 1 hour). Prick the bottom with a fork, line with parchment, and fill to the top with pie weights or dried beans. Bake at 400°F for 15 to 20 minutes, then remove the weights. Bake 5 more minutes for a partially baked crust, or 10 to 15 more minutes until golden for a fully baked crust.

Notes

No food processor? Make it by hand with my All Butter Pie Crust recipe.
When to blind bake: No blind bake for fruit, pecan, or chess pies. Partially blind bake for pumpkin, custard, and quiche. Fully blind bake for cream and no-bake pies.
Glass pie plates: Refrigerate instead of freezing, or let a frozen glass plate sit 10 minutes before baking so it doesn't crack.
Salted butter: Reduce the salt to ½ teaspoon.

Nutrition