Flaky Food Processor Pie Crust

I wanted a “go to” pie crust for when I’m in a hurry. I’m known for my pie crusts and this one is ok but I have suggestions for those who have had difficulty rolling out. Try rolling out right away instead of putting in fridge for 30min. I do this with all my pie crust recipes with no trouble. After you get it in the pie plate then put in fridge for as long as you want. When ready to bake let it sit for 5 to 10 before baking. 2nd suggestion is skipping the shortening and use butter or less shortening. I hope this helps someone. It’s a buttery crust I go for but that’s my taste.

I will never go back to mixing pie dough by hand again! It works way better than the recipe that came with the food processor. This recipe turned out great the first time I tried it – no changes made. It came together and rolled easily; no cracking or crumbling. I’ve used it for both sweet and savory pies with success. Today I added a very small amount of shredded cheddar to the food processor before adding the water because I was making a beef pot pie. I was worried that the cheddar oil would affect the crust but it turned out just as great as in the past. So glad for this time saving recipe.

I am not sure why there are so many negative reviews with this recipe! I have made this 10+ times and it turns out great. I like that it’s not super sweet because you can use it for both sweet and savory pies. I followed it to the T – pulsing three times for three seconds. I used salted butter and omitted the additional salt in the recipe. I used lard instead of shortening but all the other ratios were the same. At 3 tbsp of water, the dough formed beautifully. My only suggestion as it isn’t written in the recipe is to let the dough sit at room temperature for about 15-30 min if it has been in the fridge for longer than 30 minutes. It will roll out easier. I just love the fact that using the food processor allows me to get great crusts in such a short time. From start to finish it takes like 10 minutes max per ball. I’ve also had great experience with freezing the wrapped dough balls. I just throw it in the fridge the night before to thaw.

I have mad a lot of pie crusts over the years. This is literally the worst recipe I have ever used. I tried it two times just to make sure I wasn’t missing something. Although it tastes okay once it comes together it is virtually impossible to roll out. It crumbles and falls apart. Ugh. So frustrating. That you have to piece it together in chunks.

Hubby loves pies. Pie crusts have always been my downfall. I have made this recipe probably 2-3 dozen times now. Always comes out flaky & wonderful. Only change I make is to add 2 tsps of sugar to the crust.

After 40 years of trying, I finally found a piecrust that turned out right! It was buttery and flaky. I have always been heavy handed and my piecrusts would be too tough and thick. With this one, it was a little short, meaning had too much shortening/butter so I sprinkled flour on the granite countertop and flour on top when I rolled it out and it did beautifully. I could pick it up and put it in the pie pan. I am so thankful I came across this recipe because I hate commercial frozen crust. It is as tasteless as Styrofoam!

I always make my homemade pie dough without the food processor. I followed this pie dough recipe to the letter, and it was hard to roll it out and form without the dough falling apart. I believe if I didn’t chill the dough 30 minutes after I rolled it out, it wouldn’t have crumbled. I’m going to stick to making my pie crust by hand.

Great recipe. Super easy!

I just made this crust, I have not baked it yet. However I had to use 2-3 times the amount of water than the recipe called for, I am at high altitude Why? Ok, we just ate the potpie I used this crust for …FANTASTIC I made the bottom thick & Par cooked it, added my filling & top crust. The thick crust on the bottom crisped up so great! It was crispy, flakey & yummy. Love this recipe! Thanks

I wasn’t sure what to think of using a food processor for pastry but thought I would give this a go. I followed the recipe exactly, I used all butter as never use shortening. I froze the bitter beforehand. I did need to use a little more water to form the dough ball. I used the pastry to make a cheese and onion pie and the left overs for jam tarts. A really good tasting pastry, I will certainly use this recipe again.

Very Happy With This Recipe!! I used a mini food processor and it turned out great! Its enough for one pie crust. I baked it at 400F and used a cast iron skillet because I don’t own a pie plate. It was PERFECT and SOOO flaky. One note, I did not measure my shortening, I just did heaping tablespoons so I am certain I ended up with a little more shortening than called for. I brushed melted butter on the crust top and sprinkled on sugar. Due to using a cast iron skillet I was afraid it would brown quickly so I covered it with foil the first 30 minutes, then uncovered for 20 minutes. PERFECT APPLE PIE. Will make for years to come. Thank you!!

Loved it! I’ve tried so many “no-fail” recipes and they have always failed. The crust is so tender, flakey and absolutely delish! I followed the recipe to a T and it will definitely be a repeat! I used this to make Apple Crumble Pie, also from this site. Thanks for the recipe.

Making a nice pie crust has been my downfall until I found this recipe. For the first time I made a perfect crust that didn’t fall apart when I transferred it to the pie plate. Next time I’ll take a little more care to make it “pretty”, but my confidence has had a boost. I was careful to have the butter and shortening very cold, as well as the bowl of the food processor. I’m throwing away all the other pie crust recipes accumulated during repeated failures.

Best recipe. Always turns out perfect.

This is a great recipe

This recipe will not give you any “extra” dough. I doubled it and had to utilize smaller pie pans (8”). I had just enough for 2 pies with entire top crusts (didn’t have time for the fancy weaving). I used 2T more of butter and 2T less of the shortening. The crust was very good and I got to use my new food processor in making the crust – so much easier.

My whole life, I could bake anything I tried… except… pie crust. No matter what I did, no matter the recipe (which is pretty standard) my pie crust totally sucked. Until last year at Thanksgiving when I used this recipe. I think it’s the shortening, and I froze that and the butter. It’s just perfect. Thank you!!!

I want to make this, but have a question – how do you measure out solid fats as TBSP? Do you just eyeball it? Thanks!

Wonderful recipe for a flaky crust that is my go-to for making pies. Just made a blueberry pie and my husband commented on the flaky crust.

Turned out perfect. Tender and flaky. Way better than store bought. Thanks for the recipe!

Really good! I use lard instead of shortening, but other than that followed the recipe to a T. I use the low setting on my food processor (Cuisinart) and make sure to not add any more water than what the recipe calls for. I’ll not be buying any more pie crusts!