Easy Pie Crust made in a food processor

There’s something deeply satisfying about slicing into a homemade pie and seeing that tender, flaky crust hugging the filling beneath. It signals care, tradition, and a little bit of magic in the kitchen. But too often, making pie crust feels intimidating: the fear of tough dough, the worry about shrinkage or cracking, the anxiety of a soggy bottom.

That’s why I’m thrilled to share this approach that simplifies everything. Using your food processor to make crust takes away the guess-work and elevates your pie game without adding stress.

Whether you’re baking for a crowd, bringing something to the table for the holidays, or simply treating yourself to a little indulgence, this recipe gives you a beautiful canvas for whatever pie you dream up.

So grab your processor, gather your ingredients, and let’s make a crust that’s every bit as delicious as the filling you’ll soon be plopping inside.

Pie. It’s one of the most simple and delicious desserts that seems more complex than it is. Use my easy pie crust recipe and bake a pie today, it’s sure to put a smile on your face! This simple homemade pie crust recipe is made using a food processor. 

Are you ready to take the guesswork out of pie crust?

I’ve been making pies for years.

I recall the first pie I ever made, it was a GLORIOUS Banana Cream Pie, I was young and trying to impress someone.

It worked 🙂

There is something impressive about a homemade pie,

so whether you are making a pie to impress, or just to enjoy.

This post will help you get a perfect pie crust in minutes.

Really!

In a food processor add the flour, salt, butter, and shortening.

Pulse it until it’s blended and looks crumbly.

while it’s processing pour in the water and keep mixing until the dough comes together and pulls away from the side all on its own. See the above photo, it’s pulling away. Give it another couple pulses and it’ll pull all away like the photos below.

This is the easiest way to make pie crust!

If the pie crust is a little “soft” add a tablespoon of flour, I find once I roll it out on a floured surface the pie crust is very easy to manage.

This recipe will make 2 nine-inch pie crusts. Cut the dough in half and roll out one crust at a time on a lightly floured surface.

Roll the dough from the center out to the edges until it’s between 1/8″-1/4″ thick.

Place the dough into the pie plate (the larger and deeper the pie plate the more crust you will need. Be sure to measure your pie plate.

I have many that are 10 inches by over two inches deep, they need more crust.

Cut off the excess dough so that it’s even all around the pie plate.

Fold the cut edge under the rim of the pie plate to form a thicker edge.

Press the edge between your thumb and two fingers, or use two hands and use one knuckle on one hand and to on the other to flute the edge of the pie crust.

Now that your crust has that charming fluted edge and sits perfectly in the pie plate, you’re ready for the next step: setting the scene for the filling (or for a blind bake, depending on your recipe). Here are some pro tips to ensure your crust bakes flawlessly:

1. Chill the crust before baking. After you’ve rolled it out and fluted the rim, pop the pie plate into the fridge for at least 15-20 minutes (or even up to 30). This will help the butter and shortening firm up again, reducing the risk of shrinking or bubbling as it bakes.

2. Use proper crust protection if needed. If you’re blind baking the crust (no filling yet), line the dough with parchment or foil and fill it with pie weights or dry beans. This keeps the bottom from puffing up and ensures a crisp base.

3. Watch your bake time and temperature. For a fully filled pie, aim for the fill cooks through and the crust edge turns nicely golden. If you’re doing a pudding or cream-pie base, bake the crust alone at a slightly higher temperature (for example, 400°F) until golden, then chill before filling.

4. Add final touches after baking (optional). Once your crust is baked and cooled a bit, you can brush the inside lightly with melted chocolate to create a moisture barrier (perfect for juicy fruit pies), or sprinkle a little cinnamon-sugar along the rim to crisp things up and add flavor.

5. Filling time! With the crust baked (or ready for the raw fill) and the edge looking beautiful, you’re now free to pour in your choice of filling, from classic apple or pumpkin to a rich chocolate espresso pudding. The sturdy, flaky crust you created will hold it all together and elevate the finished result.

And that, friends, is how you go from dough to a beautiful pie base in a matter of minutes—with the confidence to fill, bake, and share with pleasure. Now let’s dive into the filling options and baking steps…

And if you want mini pies, don’t forget to check out my mini jar lid pies… HERE

• Cranberry Cheesecake Pie
• Mini Fruit Pies
• Pumpkin Cheesecake Pie
• Chocolate Espresso Pudding Pie
• Raspberry Cheesecake Pie
• Stuffed Apple Pie
• Cranberry Lemon Meringue Pie
• Blueberry Galette
• mini heart shapes pies with jam

Savory recipes with pie crust include Easy Empanadas, Tomato Galette, and Spinach & Goat Cheese Pies.

If you love pie but do not want to fuss with fluting the edge, but want a simple pie top… try this.

I cut pie crust into circles, then used a small heart cookie cutter to make the heart shape, after I made this raspberry cheesecake pie filling I poured it into dishes and simply topped it with these baked pie crust rounds.

This recipe makes 2-9″ pie crusts. 

Use the pie crusts immediately or cut the recipe into two portions and wrap the pie crusts with plastic wrap in a disk shape and refrigerate 3-4 days in the fridge.

Print Recipe

5 from 6 votes

Easy Pie Crust made in a food processor

The best pie crust recipe results in a tender flaky crust perfect for pie, galettes, and a great base for other baked goods.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Bread, Dessert

Cuisine: American, French, Greek

Servings: 2 -9inch pie crusts or 12 mini pie crusts in wide mouth jar lids

Author: Diane Schmidt - createdbydiane.com

Ingredients

• 2 cups flour
• 1/2 teaspoon salt
• 3/4 cup cold unsalted butter
• 3 tablespoons shortening
• 1/4 cup ice-cold water

Instructions

• Place the flour, salt, butter, shortening into the food processor and pulse until it forms a crumbly mixture.
• Pour water into the chamber on top of the food processor as it's moving.
• Stop the food processor as soon as the dough pulls away from the side.
• Lightly flour your work surface, pour the dough onto your work surface and roll gently into a ball.
• Cut the ball in two.
• Roll each ball as minimally as possible to prevent the dough from becoming tough and not flaky.
• For two balls of dough and roll each out from the center of the ball of dough to the edges until it's between 1/8"-1/4"
• place the dough into the pie plate and cut the excess dough off and flute the edge.
• Bake crust according to the pie recipe you are making.
• If you want to bake a "blind" pie crust, press a fork into the sides and bottom of the dough so it does not puff up as it bakes.
• Bake at 375 degrees for 15 minutes. If you are going to bake it again.
• If you want a golden pie crust for a pudding pie, then bake it at 400 degrees for 10-12 minutes or until golden.
• Apple pies don't need to be baked ahead of time, they bake for quite some time so just fill the pie crust and bake, or top with a second crust and bake.
• Oh, how I love pie!

Notes

Alternatively, you can mix the dough in a bowl with a pastry cutter.

Take a look at my Mason Jar Lid Mini Pies here, perfect for individual desserts! This recipe makes 12 mini pies.