Christina's Cucina

An impassioned Italian Scot sharing how to cook authentically, and travel with enthusiasm.

Pie Pastry in Under a Minute? It’s Possible!

| 54 Comments

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.

Pie pastry in under a minute recipepie pastry under less than a minute baking flour butter sugar crust homemade recipe

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.)

Pie Pastry in under one 1 minute column pie pastry under less than a minute baking flour butter sugar crust homemade recipe

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.

pie pastry under less than a minute baking flour butter sugar crust homemade recipe
A few pulses and the butter is mixed in.

pie pastry under less than a minute baking flour butter sugar crust homemade recipe

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.

pie pastry under less than a minute baking flour butter sugar crust homemade recipe

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.
pie pastry under less than a minute baking flour butter sugar crust homemade recipe

One minute pie pastry in pie dish pie pastry under less than a minute baking flour butter sugar crust homemade recipe

Use as desired.

Yield: 1 double pie crust

Pie Pastry in Under a Minute? It's Possible!

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?

Prep Time 1 minute
Total Time 1 minute

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

  1. Place all ingredients into food processor and pulse a few times.
  2. Add a little ice water, a few more pulses and it is ready to roll (literally)!
  3. 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.
  4. 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 slice
Amount Per Serving: Calories: 322Total Fat: 2gCholesterol: 0mgSodium: 0mgCarbohydrates: 3.5gFiber: 0gSugar: 0gProtein: 5g
© Christina Conte
Category: Desserts

Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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Reader Interactions

54 Responses

  2. 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.

    Reply

    • 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!

      Reply

  3. 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.

    Reply

    • 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

      Reply

  7. 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.

    Reply

  8. (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

    Reply

    • 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!

      Reply

  12. 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!

    Reply

    • 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!

      Reply

    • 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!

      Reply

  15. Please can you give me the weight of 8 oz in grams ? I struggle to find an accurate equivalent.
    Thanks so much !
    Carole

    Reply

  18. 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!

    Reply

  19. 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

    Reply

    • 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.

      Reply

    • 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

      Reply

    • 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

      Reply

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