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 on the internet).
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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 HOMEMADE 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 using a homemade pie crust 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
Ingredients
- flour
- butter
- salt
- 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.
Makes enough for one, double homemade pie crust (bottom and top). Another way to use the pastry is to make tartlets. This recipe will make about 24 tartlet shells.
It’s really not difficult if you use this recipe!
Use your beautiful homemade pie crust as desired. I have lots of recipes where this recipe is used, for example, this lovely Bakewell tart.
Homemade Pie Crust in Under a Minute? It's Possible!
A super quick and easy recipe to make a great pie crust! Two methods are given.
Ingredients
- 454 g flour (approx. 4 cups)
- 8 oz (225 g) 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 so)
Instructions
PLEASE READ THE NOTES FOR BEST RESULTS!
- Place all the dry ingredients, with the cold butter cut into chunks, into the food processor. After a few pulses, the butter is mixed in.
- Then add the ice water a little at a time; a few more pulses and it is ready to roll (literally)! Your pastry will sort of come together, but still be somewhat crumbly when ready (see pics in body of recipe.) 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 20 minutes. If I'm in a hurry I skip this without any trouble.
- Finally, press the dough onto a flour dusted countertop and roll out the pie crust pastry to the desired size. If making a top and bottom crust, use ⅔ for the bottom, and ⅓ for the top.
- Use as desired for savory dishes or sweet.
Makes enough for one, double homemade pie crust (bottom and top). Another way to use the pastry is to make tartlets. This recipe will make about 24 tartlet shells.
Notes
- Don't add too much water right away, you can always add more, but you can't take it out.
- If you want to use the crust for a sweet pie or tart, you can add a teaspoon or so of sugar, to make it a little more suited for a dessert filling like these strawberry tarts.
- To make a richer crust, add an egg yolk instead of the water. Beat the egg yolk and add it to the dry ingredients. Continue to make as the rest of the recipe.
- As always, I highly recommend a kitchen scale for best results. Cups are too unpredictable, especially for baking, and results will always vary.
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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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!
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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!