Making pie pastry in under a minute is possible with a food processor! This easy recipe will take the major work out of making a pie crust.
This recipe was originally published on November 30th, 2011.
Okay, so by the time you take out the flour, weigh it (or measure it) and then pull a couple of sticks of butter from the fridge, you might actually be at TWO whole minutes! However, the actual cutting in the butter and adding the water to make the pie pastry is done in less than a minute.
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I took out my food processor today (which I rarely use due to having a Vitamix) and was so utterly amazed at how easy and quickly that baby makes pastry!
In addition to be a quick recipe, you won’t believe how much better a homemade pie crust tastes. It also will not have any questionable ingredients. (I made you a pin for your Pinterest baking board.)
How to Make Pie Pastry in Under One Minute
1 lb flour (approx. 3 1/2 cups) + 8 oz cold, unsalted butter (2 sticks) + 1/8 tsp salt
(if you use salted butter, omit the salt). As usual, I highly recommend a scale for best results. Cups are too unpredictable and results will always vary.
Place all the ingredients, with the cold butter cut into chunks, into the food processor.
A few pulses and the butter is mixed in.
Then add a little ice water; a few more pulses and it is ready to roll (literally)!
Your pastry should look like this, and sort of come together, but still be somewhat crumbly when ready. Don’t add too much water, though, as it will make the crust tough. Shape the pie pastry into a ball, cover with cling wrap and refrigerate for at least half an hour.
Finally, just roll out the pie pastry and use as desired for savory dishes or sweet. If you want to use it for a sweet pie or tart, you can add a teaspoon or even less of sugar, to make it a little more suited for a dessert filling. (See the Strawberry Tart recipe posted below).
Makes enough for one, double crust pie (bottom and top). Another way to use the pastry is to make tartlets. This recipe will make about 24 tartlet shells.
Use as desired.
Pie Pastry in Under a Minute? It's Possible!
A super quick and less messy recipe to make a great pie crust! Have you tried it?
Ingredients
- 1 lb flour (approx. 4 cups)
- 8 oz unsalted butter (2 sticks)
- 1/8 tsp salt (if you use salted butter, omit the salt)
- (optional for a sweet pie, like a fruit or dessert pie: 1 tsp or less sugar)
Instructions
- Place all ingredients into food processor and pulse a few times.
- Add a little ice water, a few more pulses and it is ready to roll (literally)!
- Your pastry should sort of come together, but still be somewhat crumbly when ready. Don't add too much water, though, as it will make the crust tough. Shape into a ball, cover with cling wrap and refrigerate for at least half an hour.
- Use as desired, baking according to pie recipe directions.
Notes
To make a richer crust, add an egg with a little cold water instead of the water on it's own. Beat the egg with a couple of tablespoonfuls of water and add it to the dry ingredients. Continue to make as the rest of the recipe, adding cold water as needed and then rolling out, etc.
Nutrition Information:
Yield: 10 Serving Size: 1 sliceAmount Per Serving:Calories: 322Total Fat: 2gCholesterol: 0mgSodium: 0mgCarbohydrates: 3.5gFiber: 0gSugar: 0gProtein: 5g
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Hi Christina, I ALWAYS have a terrible time w/ this recipe even though I follow it to the letter. Each time I take it out of the fridge it’s just the same crumbly mess that I put in the fridge, so I end up tossing it away and using store bought dough. I’ve tried adding more water than the recipe calls for, up to 1/2 a cup or more and then the consistency is much better but I wonder whats wrong w/ how you suggest making it, or the way I’m doing it
Hi Mike, this just doesn’t make sense. Half a cup of water is just too much, but it shouldn’t be crumbly when it’s going in the fridge. You need to figure out the happy medium. Don’t know what else to suggest :(
Thanks Christina, I realize it doesn’t make any sense, as any recipe I’ve ever followed worked properly as written so I thought maybe there was something amiss in the printing.
A few drops of ice water does nothing but evaporate, but when I add much more water the pastry starts to appear as in the picture you’ve provided.
I did check all the other comments before writing and was surprised to find just one other person with a similar problem.
( Linda, Dec. 27, 2020 ) There’s just no way a few drops of water into the food processor does anything useful.
Thank you for your reply. Mike
Here’s the problem: the amount of water needed is not a few drops and it’s not ½ cup, it’s somewhere in between. Because it will vary, I haven’t put an exact amount because then I’ll get comments saying it was too wet or too dry, so it’s a matter of adding the ice water until you get the correct consistency then stop. I literally just had a lady in Scotland post her teenage son’s beautiful apple pie using my recipe on Instagram. If you are on IG, I urge you to view the story on the_stonehouse_bakery. It even shows him rolling the top pie crust onto the pie.
wondering if #1, using butter and not other form, #2, are you putting the contents in processor and pulsing just to get together and then forming ball on plastic wrap to set/harden before rolling. I have had problems with other than butter and also, too little ICE water to bind. Hope you find your issues as this is a great pastry dough for most all .
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I have made your delicious British apple pie twice now, but the crust keeps giving me problems :(. The first time I made it, I added 6 tbsp of ice water, but it was very crumbly after I had taken it out of the fridge, but I made it work. The second time I made the crust, I slowly added one tbsp of water at a time, and ended up with a total of 10 tbsp of water when the consistency looked good. After I had taken it out of the fridge and rolled out the dough, again it was crumbly :(. I had to shape the dough back into a ball and added a few more splashes of water. The pie still tasted delicious in the end, but I don’t know why I’m having issues with the crust? Any ideas?
Is this recipe for single or double crust? TY
It’s for one double pie crust, top and bottom. Enjoy!
Can you use half butter and half lard for the pie crust?
Yes! The only thing is I haven’t used lard with the processor method, so not sure if it will make a difference since it’s softer than butter out of the fridge. Let me know, Rogers.
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Hi Christine, my problem starts after I take it out of the fridge. Should I leave it to come to room temperature before rolling or as some recipes suggest flatten it with the rolling pin before rolling. Thank you.
Hi Marion, I think you might be leaving it in the fridge too long if it’s gone hard. It shouldn’t be too cold when you take it out. Maybe your fridge is extra cold. So if it’s too hard to roll out, let it warm a bit before rolling it out. Good luck!
Good morning Christina,
I just saw the comment above from Lisa D on July 20, 2017, regarding an “egg crust” for the Chicken, Brie and Cranberry pie. That recipe sounded so amazing, I clicked over to it. I don’t see where any alterations have been made to address the “egg issue”, and I really want to try out the recipe this weekend, if possible.
I’m so enjoying seeing your travel pictures, and vicariously sharing your adventures. My bucket list just keeps getting longer!! I travel to Scotland every year, and usually get to spend a few days in England beforehand, so your adventures are incredibly helpful. Thanks so much for all your incredible recipes and travel stories.
I hope you’ll come to the Seaside Highland Games in Ventura this October 13th and 14th. If you do make it, I’ll more than likely be at my Clan tent, Clan Donnachaidh, directly opposite the main stage. Do drop by and say “Hi”. I’d love to meet you in person.
Hi Suzi, sorry about that! I just added the info to the NOTES part of this recipe. I’m glad you’ve enjoyed my travel posts. :) I had no idea there were Highland Games so close to LA! I’m not sure if I’m in town, but will be sure to find you if I do end up coming up! Thanks so much for the lovely note and info about the Seaside Highland Games! CC
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Hi Christina,
This is the only pastry I have made for years and years. It is called Pat Brisee in a lot of recipes. Never fails. I find the amount of water you need is different at times, probably weather related.
(HI CHRISTINA, I DONT HAVE A MIXER, SO DO U HAPPEN TO HAVE A NO KNEAD PASTRY RECIPE, I HAVE ARTHIRITIS mINIMAL, BUT STILL PAINFUL TO KNEAD… sorry for caps
Hi Michella, pastry really shouldn’t be kneaded. If you can mix it together and bring it into a ball, maybe add a bit more liquid to make it easier for you, then roll it out. The more it’s worked the less flaky it will be, so you don’t want to knead it. Good luck!
[…] can follow the directions for this pie pastry tutorial. Cut the butter into the flour with two knives or a pastry cutter, then add the sugar and enough […]
I can’t wait to try this recipe! Gluten Free for me but this is a great one!
Fantastic, Amy! So glad you like it!
I’ll be Frank (sorry, couldn’t resist – agree with Frank!) in saying that your pie crust finishing is beautiful. And here’s to homemade pie crust!
This is almost identical to the recipe I used for years, and have taught to so many friends who were afraid of making pie dough… they would rather *gasp* buy it! I am back to the old-fashioned method of pinching the butter into the flour like my Nana taught me. But, this recipe is the best for an easy crust!
Hi David, I am right there with you! I always cut my butter into small cubes then I just do it by hand and find it’s so much better. That’s the way I was taught too. I had stopped for awhile and went back because it makes it much more flaky and tender. Thank you!
Hi Christina – Will definitely give this a try, thank you for sharing
Christina, love the simplicity of this crust. What is your opinion on adding vinegar to pie crust recipes?
Hi Kyra, I’ve never used vinegar, but my dad used to use it when he was a cook in the army. Apparently, it helps the crust not to be tough, so if you think you may overwork the dough, you can add a touch. Let me know if you do!
I heard vodka works really well !
Please can you give me the weight of 8 oz in grams ? I struggle to find an accurate equivalent.
Thanks so much !
Carole
227 grams, Carole! :)
I’m truly impressed at how beautifully you flute the edges of your pie crust. That takes real artistry and talent!
Thank you, Frank! It’s actually quite simple to do!
Having personally eaten your pie crust, I can say it is amazing!
Thank you so much, Cathy! That means a lot coming from YOU!! ?
This pie crust recipe is what is linked in your Chicken, Brie & Cranberry Pie recipe. But that recipe says a pastry with 1 egg & 3-4 TBS water. Do you just use the recipe above but throw in an egg & more water? It seems like the flour proportion would be off then. I’d love some help here! I’m not a pie crust expert!
Oh I’m so sorry, Lisa, that is confusing. I’ll fix that, but in the meantime, skip the egg. Just make the pie crust recipe as shown here. The egg crust recipe is a bit more difficult. Thanks for catching that and enjoy the pie!
Thank you!
Hello, Is this the pastry you used for your banoffee pie? I had a miserable fail with a prebaked pie shell today. It shrunk into a puddle. Your shell looks perfect. Doesn’t look like it shrunk at all.
Thanks,
Sue
Yes, it is, Sue! This one doesn’t shrink much at all, and it’s really easy. Give it a try :)
You do make this sounds so easy! I’ve really got to start making my own pie crust.
Do it, Danielle!! You won’t regret it! :)
How much I’ve water ?
Kristel, just add a tablespoon of ice water and see how the pastry is. You have to add more if it doesn’t come together enough.
What temp do you cook the crust on?
Hi Kim, it all depends on how you use it. For empty tartlets or crust, bake at 375° for 10 to 15 minutes or until slightly golden brown. If you are making a pie with an uncooked crust, follow the recipe instructions.
No salt?
Hi Barbara, thanks for catching that. Yes, either salted butter, or salt must be added. I edited the recipe to state this. Thank you!
hi christina…thanks for sharing your no nonsence practical ideas!
You’re welcome, Beulah! :)
thanks for the very practical and straight forward information….without much ado.
Thanks Christina for a great recipe. I love making pie pastry in my food processor! I now have to try it in the Cuisine Companion. xox
Sounds good! Thanks, Liz!:)
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OK you’ve convinced me, I’m trying this today!
Great post. Love your crimping style. Just beautiful.
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Hi, I wonder if you have the recipie for the strawberry glaze you use on the tarts. They look so good I thought I would give them a try.
Hi Euan, unfortunately I bought the glaze. I tried making homemade once and it was horrid. If I ever find a good recipe or make one that tastes good, I will definitely share it on my blog! :) CC
Thank you, Sue, but I highly doubt that! I used to do the traditional crimp, but this one is so much easier and I think it looks nicer. CC
This is beautiful, Christina, your crimping technique puts mine to shame!
Hi Christina, first time here, found you at Mary Beth’s page….thought I’d just drop in and say hi….you really have some amazing recipes!!!
Oh, I am so glad you did, Nisa!! Welcome! I hope you visit often and please let me know if you ever have any questions about any of my recipes! Thank you for your lovely compliment! Christina