This easy food processor pie crust recipe is a game-changer for anyone looking to make a flaky, tender crust with minimal effort. Using a few simple ingredients this crust comes together quickly, ensuring perfect texture every time.
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Best homemade pie crust
What makes this irresistible and absolutely the best pie crust is the shortening. It has a light, flaky texture. It's easier to work with too as the shortening holds it's shape longer than butter.
The vinegar adds a melt-in-your-mouth texture that makes for a great pie crust!
What you’ll need: ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- flour
- shortening (I use Crisco)
- egg
- white vinegar
- salt
- baking powder
- water
Creative variations to try
Use a combination of butter and shortening. Or just butter. You can easily swap it out on this recipe.
For a gluten-free pie crust, swap out using gluten-free flour. Be sure to chill the dough well, as gluten-free dough benefits from chilling. Also be sure to handle the dough gently. It crumbles more easily.
Step-by-step instructions
This is an overview; for detailed instructions, scroll down to the bottom! Click on each photo to enlarge it to clear see the instructions.
#1 Add water & vinegar to the the egg mixture.
#2 Whisk to combine. Add the shortening and pulse.
#3 Combine the dry ingredients in the food processor.
#4 Add the shortening and pulse until the dough resembles peas.
#5 Add the egg mixture.
#6 Process until just combined.
#7 Split the dough into two discs and chill the dough.
#8 Roll out the dough into two pie crusts.
Essential tools for this recipe
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Frequently asked questions (FAQ’s)
Process the dough just until pea-sized lumps form in the dough.
That means you haven't used enough water in your dough. Add more water a tablespoon at a time until it comes together.
Be sure to pulse the food processor, don't run it. And be sure to add the liquid gradually (don't just pour it in).
That's a great question! Vinegar adds moisture to the dough and improves the texture. It's the secret ingredient, so don't skip this ingredient!
Deb’s tips for the perfect dish
Don't overprocess the dough in the food processor. It will make the crust tough.
How to store leftovers
Refrigerate - This can be made up to three days ahead of time. Be sure to wrap it in seran wrap and refrigerate.
Freezer - You can make the pie crust ahead of time and freeze it. Just be sure to wrap it well to remove all air. Thaw it overnight in the refrigerator before rolling out the dough.
More recipes you’ll love
Here are a couple of recipes I think you'll enjoy after you learn how to make pie crust using the food processor.
I love the flavor and texture of this recipe. It's been in our family for years! I've modernized it using a food processor and it's so much easier now. I hope you enjoyed it, leave a comment below and let me know what you think!
Food Processor Pie Crust
Equipment
- 1 Rolling pin
Ingredients
- 2 cups flour
- ⅓ cup shortening I use Crisco shortening.
- 1 egg
- 2 tablespoons vinegar
- ½ teaspoon salt
- 1 teaspoon baking powder
- water
Instructions
- Break the egg into a 1 cup measuring cup, add 2 tablespoons vinegar. Add enough water to ¾ a cup (pictured below). Beat the egg until it is frothy, set aside.
- Add the flour, salt, and baking powder into the bowl of your food processor. Pulse a few times to combine and remove any lumps.
- Cut the shortening (Crisco) into tablespoon-sized chunks. Add the chunks of shortening to the food processor. Pulse 10-12 times, or until the mixture resembles small peas.
- With the processor running, slowly pour in the egg and water mixture. Continue processing until the dough just begins to come together. If the dough seems too dry, add a little more water, one tablespoon at a time, until it reaches the right consistency.
- Turn the dough out onto a piece of plastic wrap, shape it into a disc, cover tightly, and refrigerate for at least one hour.
- Once chilled, sprinkle about 1 cup of flour onto your rolling surface. Flour your rolling pin as well.
- Divide the dough in half (this recipe makes two crusts) and roll each half out into the desired shape for your crusts.
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