Desserts Pies Pie Crusts Pastry Crusts Food Processor Pie Crust 4.7 (154) 136 Reviews 14 Photos This food processor pie crust is easy and foolproof. The secret to a good crust is to have everything very cold and to handle it as little as possible. Use frozen or almost frozen shortening, lard, or butter as your fat and ice water, and then chill the dough well before rolling. Process the dough as little as possible and use only the amount of water needed to allow you to form it into a ball, not the machine. Submitted by Charlotte Updated on October 2, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 14 14 14 14 Prep Time: 10 mins Additional Time: 30 mins Total Time: 40 mins Servings: 8 Yield: 1 pie crust Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 ½ cups all-purpose flour 5 tablespoons shortening, chilled and cubed 4 tablespoons unsalted butter, chilled and cubed ½ teaspoon salt 3 tablespoons ice water Directions Measure flour into the processor with the regular blade attached. Add chilled and cubed shortening and unsalted butter. Add salt, close the lid, and pulse three times with three counts per pulse to lightly mix the ingredients. With the motor running, pour ice water into the food processor bowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough. Transfer the crumbly dough into a bowl, and form it into a ball with your hand, squeezing it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water. Wrap dough in wax paper or plastic wrap; chill dough in the refrigerator for at least 30 minutes before using in your favorite pie recipe. Cook’s Note Your fat should be frozen or very cold. You can vary the proportions or use some lard, but the total should be 9 tablespoons. Don't worry—the food processor can handle frozen butter. I Made It Print 207 home cooks made it! Nutrition Facts (per serving) 207 Calories 14g Fat 18g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 207 % Daily Value * Total Fat 14g 18% Saturated Fat 6g 29% Cholesterol 15mg 5% Sodium 147mg 6% Total Carbohydrate 18g 7% Dietary Fiber 1g 2% Total Sugars 0g Protein 3g 5% Calcium 6mg 0% Iron 1mg 6% Potassium 27mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.