Homemade pie crust is so much easier than you imagined! This easy pie crust recipe will take major work out of making dough for a sweet or savory pie.
This recipe was originally published on November 30th, 2011.
I originally published this homemade pie crust recipe as “one minute pie pastry”, not realizing that no one uses those terms to search for how to make a pie crust (ugh, the perils of recipe writing online).
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So I’m revising the text, but not the recipe because it’s a traditional and classic British short crust pastry recipe that works every time.
I will give you two options on how to make a pie crust: one using a food processor and another using two knives and your hands. Both methods will yield a PERFECT PIE CRUST, for either sweet or savory pie.
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.
My strawberry rhubarb pie made with this pie crust recipe with a little added sugar.
And here’s a savory British steak pie I made using the same pie crust recipe.
If you have a food processor, but you’ll be utterly amazed at how easy and quickly that baby makes pie dough! No more wondering how to make a homemade pie crust, this is the recipe you’ve been searching for.
In addition to being a quick and easy pie crust recipe, you won’t believe how much better a homemade creation tastes over a store-bought, or premade 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. It’s also the pastry I use to make mince pies for Christmas or a classic Bakewell tart.
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How to Make Homemade 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 homemade dough to roll out and use to make your favorite pies. This is my favorite British apple pie! It really is the best homemade pie crust recipe you’ll find.
Homemade Pie Crust Recipe
adapted from Mrs. Beeton’s Cookery makes one double pie crust dough (top and bottom) or 24 tartlet shells
FULL PRINTABLE RECIPE BELOW
- ice water
- (optional for a sweet crust: sugar)
Directions to Make a Homemade Pie Crust
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 crust 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.
Use your beautiful homemade pie crust as desired.
- 1 lb flour (approx. 4 cups)
- 8 oz unsalted butter (2 sticks)
- 1/8 tsp salt (if you use salted butter, omit the salt)
- 4 Tbsp water (or more, as needed)
- (optional for a sweet pie, like a fruit or dessert pie: 1 tsp or less sugar)
- Place all the dry ingredients, with the cold butter cut into chunks, into the food processor.
- Add a the ice water gradually, a few more pulses and it is ready to roll (literally).
- Use as desired, baking according to pie recipe directions.
- Don't add too much water right away, you can always add more, but you can't take it back out.
- 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 yolk nstead of the water. Beat the egg yolk and add it to the dry ingredients. Continue to make as the rest of the recipe.
Nutrition Information:Yield: 10 Serving Size: 1 slice
Amount 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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