Food Processor Pie Pastry is a fool proof recipe for creating an easy, super flaky and light pie pastry in mere minutes using a food processor. Easy and fuss-free.
Once you have found your pastry groove, a whole new world of pie is open to you! You can make sweet or savoury pies, two crusts pies or open pies, hand pies, galettes, quiches, Peach Custard Pies, cream pies, fruit pies, chocolate pies…
Find a Pastry Recipe That Works for YOU
I am always surprised when people tell me they’ve never baked a pie is because they aren’t good at working with pastry. I’ve been there too but in the end, my love for pie won out over my fear. I searched high and low until I found a pastry recipe that worked for me EVERY. DAMN. TIME.
There are a lot of pastry recipes out there on the internet and I highly encourage you to try as many as you can. Who knows? The 7 Up or Vodka recipe might work for you. Or, maybe you’ll prefer a mixer recipe instead of a food processor recipe. I bet you could even find a great recipe for doing it the old fashioned way…by hand!
The most important thing is (and I can’t stress this enough) that you give it your best shot. Believe me when I say this, pastry dough can smell your fear. Have confidence and make that pastry behave!
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How to Make Food Processor Pie Pastry
Add 1 1/2 cups flour and salt to a food processor. Pulse 2 to 3 times until combined. Scatter cold butter cubes over flour and pulse until the flour becomes ‘sandy’; maybe 5-6 times.
Next, add the remaining cup of flour, and replace the processor lid. Remove the small chute blocker and begin drizzling cold water in, a little at a time, while processing. It might take a while to get the dough to clump together and you may or may not use all of the water.
Once the dough starts clumping together, stop pouring the water and allow the processor to run. The dough should come together in one large ball. Remove dough from bowl and place in a mound on a clean surface. Cut dough in half then form each half into discs.
Wrap each disc with plastic wrap and refrigerate at least 30 minutes, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
Before rolling, lightly flour a clean work surface and begin rolling one disk of dough. Start from the middle and roll outward, picking up the dough and turning it a quarter turn each time. Repeat until the pastry reaches your desired thickness.
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- 2 1/2 cups flour; divided
- 1 tsp kosher salt (if making savoury pastry) OR 1 tbsp granulated sugar (if making sweet pastry)
- 1 cup very cold unsalted butter; cut into cubes
- 6-8 tbsp ice water
- Add 1 1/2 cups flour and the salt (or sugar) to a food processor. Pulse 2 to 3 times until combined.
- Scatter cold butter cubes over flour and pulse a few times until the flour becomes 'sandy' in texture.
- Add the remaining cup of flour. Have your cold water ready and begin processing.
- With the processor running, drizzle the water in a little at a time. It might take a while to get the dough to clump together and you may or may not use all of the water.
- Remove dough from bowl and place in a mound on a clean surface. Cut dough in half then form each half into discs.
- Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
- Before rolling, take pastry out and let sit for ten minutes. Flour your work surface and roll one disk of dough until it reaches your desired thickness.
Amount Per Serving: Calories: 352Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 61mgSodium: 7mgCarbohydrates: 31gFiber: 1gSugar: 2gProtein: 4g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.