Homemade pie crust can be super easy thanks to using a food processor. I learned this trick years ago watching Ina Garten’s cooking show and now I rarely use store bought crust. This homemade version is nice a flaky thanks to using both butter and shortening. I first tried making it with just butter, but it’s definitely better with a little shortening. You can find the shortening in sticks so you can keep it in the refrigerator and easily cut it into cubes. Plus it keeps for a long time so it’s worth buying from the beginning and can have on hand for future pies. This recipe makes enough for two mini pies or one regular sized pie crust.
Pie Crust
Quick and easy homemade pie crust made in the food processor.
Equipment
- Food Processor
Ingredients
- 6 Tbsp cold butter
- 3 Tbsp cold shortening
- 1 1/2 cups flour
- 1/2 tsp salt
- 1/2 Tbsp sugar
- 5-6 Tbsp ice water
Instructions
- Cut butter and shortening into small cubes by cutting in half lengthwise, flipping over and cutting in half again and then cutting width wise into small cubes.
- Place flour, sugar and salt in the bowl of the food processor. Put lid on machine and pulse 3-4 times to combine.
- Add cubed butter and shortening on top of flour. Place lid back on machine and pulse 12-15 times until the butter and shortening are the size of peas.
- With the lid still on run the food processor and add in 1 Tbsp of the water at a time. Keep adding until it starts to form a ball. I used 6 Tbsp total.
- Dump out dough onto a floured counter, Shape dough into a ball and wrap in plastic wrap. Chill in the refrigerator for 30 minutes.
- Remove dough from refrigerator when ready to bake. If making a mini pie cut dough in half. Roll out dough with a rolling pin on a floured surface into a small circle about an 1/8 inch thick. Make sure the circle is at least 1-2 inches wider than your pie dish.
- Transfer dough into pie dish and press dough against sides so that there is no air trapped underneath. Cut extra dough hanging over sides off using a small knife. Pinch dough with both fingers to make a diamond shape to make a decorative edge. Do this all the way around the top. Poke all over the bottom of pie crust with a fork.
- When ready to bake preheat oven to 400 F and bake pie crust for 10-15 minutes until lightly golden brown and crispy. Fill with your favorite fillings for a delicious homemade pie.
Tips:
- Whenever my mom would make homemade pie crust growing up she would take the leftover crust roll it out and sprinkle with cinnamon and sugar and then bake until crispy. This was my absolute favorite after school treat.
- The second ball of dough if making mini pies can be kept in the refrigerator for a few days. If not using right away keep wrapped in plastic wrap and then place in a small ziplock bag. Keep in freezer until ready to use. The night before using place in the refrigerator to defrost.
