Making pie crust in under a minute is possible with a food processor! This easy pie crust recipe will take the major work out of making the pie dough for a sweet or savory pie.
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 invested in this easy pie crust recipe! However, the actual cutting in the butter and adding the water to make the pie crust is done in less than a minute.
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My strawberry rhubarb pie made with this pie crust recipe.
You’ll need a food processor, but you’ll be utterly amazed at how easy and quickly that baby makes a pie dough! No more wondering how to make pie crust, this is the recipe you’ve been searching for.
In addition to being a quick and easy recipe, you won’t believe how much better a homemade pie crust tastes over a store-bought, or premade pie crust. It also will not have any questionable ingredients like preservatives and dough conditioners.
And don’t forget that savory pies are a delicious option for a make ahead meal, or a dinner to freeze for a later date, like chicken, brie and cranberry pie, or steak pie.
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How to Make Pie Crust in Under One Minute
It’s beyond easy to make a food processor pie crust, and you’ll be making pies like nobody’s business! Just add the few ingredients to the food processor, and press the button, that’s it! Adding ice water is the last step and you’ll be presented with a perfect ball of pie crust dough!
Try this custard peach pie and enjoy rave reviews every time!
No messy hands, or dough under your fingernails, just a lovely dough to roll out and use to make your favorite pies. This is my favorite British apple pie! It really is the best pie crust recipe you’ll find.
Pie Crust Recipe
recipe by Christina Conte. makes one double pie crust dough (top and bottom) or 24 tartlet shells
FULL PRINTABLE RECIPE BELOW
Ingredients
- flour
- butter
- salt
- ice water
- (optional for a sweet crust: sugar)
Directions for Pie Crust Dough
As usual, I highly recommend a scale for best results. Cups are too unpredictable, especially for baking, and results will always vary.
Place all the dry ingredients, with the cold butter cut into chunks, into the food processor.
A few pulses and the butter is mixed in.
Then add the 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 like these strawberry tarts.
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)
- 3 Tbsp water (or more, as needed)
- (optional for a sweet pie, like a fruit or dessert pie: 1 tsp or less sugar)
Instructions
- Place all the dry ingredients, with the cold butter cut into chunks, into the food processor.
- Add a the ice water, a few more pulses and it is ready to roll (literally)
- Use as desired, baking according to pie recipe directions.
Notes
- 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.
- To make a richer crust, add an egg with a little cold water instead of the water on its 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: 328Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 49mgSodium: 31mgCarbohydrates: 35gFiber: 1gSugar: 0gProtein: 5g
Nutrition information is only estimated.
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There is absolutely no way you can possibly make this pie crust using a whole pound/4 cups of flour and only 3 TBSPs of water. I just made this last night for the chicken, brie, and cranberry pie recipe, and that tiny bit of water was practically nothing. Trying to mix that into that much flour had virtually no effect, as it was still powder. I had to use 3-4 TIMES that much water to get a workable dough.
Yes, more water makes it MUCH easier to work with and your flour may have needed a bit more water, but adding 3 to 4 times as much will give you a poor crust result. If you want a light and flaky crust, you have to go easy on the water, Brian. How was the pie (filling)?
[…] need a pre-baked pie crust. Either homemade or store-bought. I use this recipe here for one minute pie dough. I used half 1/2 of the recipe, and added one teaspoon […]
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