5-Minute Homemade Pie Crust {Food Processor Recipe} (2024)

5-minute homemade pie crust has never been easier to make! Usethis quick and easy recipe, along withafood processor,to makea flaky, tender, all-butter pie crust!

The days are cooler, and the leaves are changing color in preparation to fall from the trees. Fall is definitely here Up North. Well, I guess maybe technically fall won’t be here for a couple more days, but that fact has escaped the notice of my fall cravings. I’ve baked my last cherry cobbler for awhile, so now is the time to move on to pie.

Mmmmm…pie…

Pie, with all of itscrust-laden glory, demands center stage once the seasonal winds of change blow cooler. For me,a pie is only as good as the crust, though. I’ll eat almostany filling inside of a pie, so long as it’senveloped in a buttery, flaky crust.

Well, that’s not totally true. I’ll eat pretty much any kind of pie, as evidenced by my penchant for the gas station variety in college. But now that I’m older more maturewiser infinitely cooler than I was then, a good, homemade crust is a must.

I realize that the thought of making a 5-minute homemade crustmay sound pointless, with so manystore bought varieties available. And I’m certainly not knocking store bought pie dough, not at all. Store bought dough is good in a pinch–I usually have some tucked in the freezer for emergencies. But believe me when I tell you, the effort necessary to make homemade pie pastry is so worth it for no other reason than the taste is just. so. good!

This easy 5-minute homemaderecipe comes together so quickly, that you really have no excuse not to try to make your own.

Oh! Did I mention that you don’t need a pastry blender or have to criss-cross knives or any of that funny stuff? There are simply no excuses.

None. Zilch. Nada. Excuses begone!

Better yet, this easy, 5-minute homemade crust usesonly four ingredients. Four!

You’ll need all-purpose flour, unsalted butter, salt, and iced water.

Start by quartering the sticks of cold butter by cutting them in half lengthwise. Then hold both pieces together, and turn them over a quarter turn.

Cut the butter in half lengthwise again, this time perpendicular to the first cut, making 4 long strips of butter.

Cut the butter quarters widthwise into 1/2-inch cubes.

Place the butter cubes into a bowl, and pop it in the freezer for about an hour. Freezing the butter keeps it from melting from thecentrifugalforce of the food processor, which is a good thing. Cold fats in pie dough amplify the flakiness factor duringbaking, making a pie tender and flaky.

Once the butter cubes are frozen, pull out your food processor. If you’re like me, you’ll “borrow” one that hasn’t seen the light of day since the ’80’s from your mom. Pretty snazzy, eh? If you don’t have one and your mom doesn’t have one lying around,no worries! Just ask a friend or neighbor to borrow theirs, or get oneat a thrift store or garage sale.

Dump the flour and salt into the bowl of the food processor. Be sure fluff the flour up a bit with a fork or whisk before measuring it. Place the lid of the food processor, and pulse the flour 2-3 times to distribute the salt.

Add the frozen butter cubes to the flour mixture.

Use a fork to gently toss the butter in the flour mixture to coat.

Continue pulsing the food processor to work the butter into the flour mixture, until the butter is the size of peas or smaller. My vintage food process can accomplish this in around 8 to 12 pulses.

Turn the food processor on high, and slowly pour the iced water into the feed tube, 1 tablespoon at a time, until the dough comes together.

Look at our 5-minute homemade dough – it’s coming together!

Whatever you do, do not add more than 4 tablespoons of iced water. The dough may take a few seconds to come together after the last of the water is added. Believe me, I sweat it every time thinking that this will be the time it doesn’t work, but it always does. As soon as the dough clumps into a big ball, turn off the food processor.

Ta-da! Thank goodness for semi-modern appliances.

Place the dough onto a clean, floured surface.

Divide the dough in have with a bench cutter or sharp knife. Gently roll each half into a ball.

Gently flatten each ball of dough into a 1/2 -inch thick disk.

Wrap each disk tightly in plastic wrap and refrigerate for 30 minutes. Refrigeration at this point serves 2 purposes:

1. It gives the butter time to firm up again after being warmed in the food processor and by the heat of your hands, and
2. The chill time allows the flour to absorb the water added to the dough.

Once your 5-minute homemadedoughhas had time to chill-out a bit, it is ready to be used in a favorite pie recipe.

Unwrap one disk and place it onto a floured surface and sprinkle a little extra flour on top.

To roll the dough into a (fairly) even circle, start with the rolling pin in the center of the disk, and roll outward away from yourself.

Turn the disk one-quarter turn clockwise, and roll from the center out again. Then repeat the process until the disk is rolled out to the desired size.

A good general rule for pie dough is to roll the pastry between 1 1/2 to 2 inches wider than the pie plate.

Place the rolling pin near the edge of the dough, and gently roll the dough over the rolling pin so that it can be easily picked up and transferred to the pie plate.

Hold the rolling pin and pastry over the pie plate, and allow it to unroll over the plate to line it.

See how the dough is draped in the pie plate, but not hugging the contours of the plate? I need to fix that or else the pastry will rip when I fill it.

Gently lift up the edges of the dough all around the pie plate, letting the weight of the dough bring it to the bottom of the plate.

Once the crust has filled the contours of the pie plate, it is ready to be filled and baked according to your recipe.

See how easy that was? You can totally do this! After a few pies, you’ll be a pro!

To freeze your 5-minute homemade crust:

Just make the dough, wrap it in plastic, placeinto a freezer-safebag,and freezefor up to two months. To use it, let the dough thaw in the refrigerator overnight, or at room temperature for an hour, then begin rolling.

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