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An All Butter Food Processor Pie Crust in a pie plate with fluted edges on a gray background.
4.88 from 8 votes

Food Processor Pie Crust

We love this pie crust! The buttery, tender, and super flaky crust is the perfect accompaniment to any pie!
Prep Time: 15 mins
Chill Time: 2 hrs
Total Time: 2 hrs 15 mins
Servings: 2 single pie crusts


  • 2 1/2 cups all purpose flour - divided
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 1 1/4 cups unsalted butter - (2 1/2 sticks of butter) cut into 2 tablespoon increments for a total of 10 pieces
  • 6 tablespoon ice water


  • In the bowl of a food processor combine 1 2/3 cups of flour, granulated sugar, and kosher salt. Pulse 2-3 times to combine. 
  • Spread the butter chunks evenly over the surface. Pulse until the dough begins to collect in clumps, about 25 short pulses. 
  • Use a spoon or spatula to spread the mixture in an even layer along the bottom of the food processor. Sprinkle the remaining flour over the mixture and pulse 5-7 times or until the dough is just broken up. Transfer the dough to a large bowl. 
  • Sprinkle the water over the dough. Using a rubber spatula, press and fold the dough until it comes together and forms a ball. 
  • Once the dough comes together, divide the dough in half. (Each dough half should weigh about 357 grams). Shape each half into a disk, about 6 inches in diameter. Wrap each disk in plastic wrap and refrigerate for at least 2 hours before rolling it out and baking it. 
  • When ready to bake, roll the dough out on a floured surface. Using a rolling pin, roll the dough a few inches bigger than your pie plate. Transfer the dough to the pie plate and fit gently into the bottom and sides of the plate. Use kitchen shears or a knife to trim dough to a 1" overhang; fold under and seal to form a rim.
  • Flute the edges of the rim. Use the tines of a fork to pierce the bottom and sides of the pie crust.
  • Place the pie crust in the fridge to chill for 30 minutes and then in the freezer until firm, about 15-20 minutes. This will prevent the pie crust from shrinking during baking.
  •  Bake as desired. *see notes

To Par Bake

  • (Commonly used for quiche's or pies that will be baked again). Pierce bottom of the pie dough with a fork (only needs a few piercings, 3-4). Place a sheet of parchment in the pie. Place at least 2 cups of pie weights into the parchment lined pie crust. Bake at 425°F until edge of the crust just begins to brown about 15 minutes. Remove the parchment and pie weights. Place the pie back in the oven until the bottom of the pie crust is just lightly golden, about 2-3 minutes. Remove from the oven and allow to cool slightly before filling.

To Blind Bake the Pie Crust

  • If you want to fully bake the pie crust (like for a no-bake pie) follow instructions for the par baked pie crust, after you remove the parchment and pie weights place the pie crust back in the oven until the bottom is beginning to lightly brown, about 10 minutes. The crust should be cooled completely before filling.


Note: when par baking a pie crust I place a piece of parchment paper in pie crust, and then fill the pie with pie weights. I use about 2 cups of pie weights (or 2 lbs worth). Using more pie weights does 2 things:
  1. Prevents the sides from puffing out. 
  2. Prevents the sides from shriveling.
Recipe source: J. Kenji Lopez-Alt


Calories: 1632kcal (82%), Carbohydrates: 131g (44%), Protein: 17g (34%), Fat: 117g (180%), Saturated Fat: 73g (365%), Cholesterol: 305mg (102%), Sodium: 1184mg (49%), Potassium: 201mg (6%), Fiber: 4g (16%), Sugar: 12g (13%), Vitamin A: 3545IU (71%), Calcium: 57mg (6%), Iron: 7mg (39%)