Easy Homemade Pie Crust in a Mini Food Processor

I have made our family’s traditional pie crust recipe for years. It is one of the best, but it takes some time and a lot of hand power with a pastry cutter to work the butter into the flour. It is delicious every time, and if you’re a traditionalist, give the family recipe a try.

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I have seen several recipes for pie crust that are made in a food processor. Looks so quick and easy, but I do not have a big food processor. I also did not want to buy one, as I am sure, like you, I have limited space. But I do have a mini food processor. I was able to convert a full recipe and adjust it to a smaller food processor.

This recipe will make half of a full pie crust recipe. So you will make the bottom crust, wrap it in plastic wrap, and put it in the fridge, and then make the top crust, and again wrap it in plastic wrap and put it in the fridge. If you have a big food processor, you can use the full recipe, or if you have, like I do, a mini, use the half measurements.

Remember that the half recipe works perfectly for a bottom crust pie, and the full recipe is for a pie with a top and bottom crust.

I have my eye on this Ninja Full-Size Food Processor. I just have to find the space to store it.

Ingredients for the Perfect Easy Pie Crust

Full Recipe In a Large Food Processor (makes enough for a double crust or two single 9-inch crusts):

• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, very cold (chilled in freezer for 15 minutes)
• 6 to 8 tablespoons ice water

Half Recipe in a Mini Food Processor (makes enough for one 6-inch pie crust or a single 9-inch crust):

• 1 1/4 cups all-purpose flour
• 1/2 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, very cold (chilled in freezer for 15 minutes)
• 3 to 4 tablespoons ice water

• 2 1/2 cups of flour (half recipe: 1 1/4 cups)
• 1 tablespoon sugar (half recipe: 1/2 of a tablespoon)
• 1 teaspoon salt (half recipe: 1/2 teaspoon)
• 1 cup of butter or 2 sticks (half recipe: 1 stick of butter), very cold, even in the freezer, for 15 minutes
• 6 to 8 tablespoons of ice water (half recipe: 3 to 6 tablespoons)

How to Blind Bake a Pie Crust

Blind baking is a technique in pie-making that can help your homemade pies taste even better than just the filling. If you’ve ever ended up with a soggy bottom crust or a pie that collapses under a wet filling, this method will help you out.

In this guide, we’ll cover what blind baking is, why it’s important, and how to do it properly—whether you’re using a pie crust made in a mini food processor or by hand. This method ensures a flaky, golden crust every time, perfect for recipes like quiches, custard pies, or tarts.

Blind baking, also known as pre-baking, involves partially or fully baking a pie crust before adding the filling. The “blind” part refers to covering the crust with parchment paper or foil and weighing it down with pie weights (or alternatives like dried beans or rice) to prevent it from puffing up or shrinking during baking.

This technique is commonly used for single-crust pies where the filling doesn’t require long baking times or is added after the crust is baked.

Blind baking is straightforward and takes about 20-30 minutes, depending on whether you’re partially or fully baking the crust. You’ll need a pie plate (glass or metal works best), parchment paper or aluminum foil, and pie weights. If you don’t have pie weights, uncooked rice, dried beans, or even sugar can substitute. Just note that beans or rice won’t be edible afterward.

For most of my pie crust that I want to pre-bake, I use pie weights that you can get on Amazon. I usually bake a bottom crust at 375°F for 12 to 15 minutes with weights

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This post contains some affiliate links, for your convenience (which means if you make a purchase after clicking a link, I will earn a small commission, which helps keep my blog up and runnin,g but it won’t cost you a penny more)! Click here to read my full disclosure policy.  

Equipment Needed:

• KitchenAid 3.5 Cup Food Processor
• Pyrex Bakeware 9-1/2-Inch Scalloped Pie Plate
• Pie Weights

Instructions for Half Recipe (Single 6-Inch or 9-Inch Pie Crust)

1. Chill the Butter: Place 1/2 cup (1 stick) of unsalted butter in the freezer for 15 minutes to ensure it’s very cold. Cold butter is key to achieving a flaky pie crust, as it creates pockets of steam during baking.
2. Prepare Ice Water: Fill a small bowl with ice water, keeping it cold until ready to use. Too much water can make the dough tough, so add it gradually.
3. Combine Dry Ingredients: In a mini food processor, add 1 1/4 cups all-purpose flour, 1/2 tablespoon sugar, and 1/2 teaspoon salt. Pulse 2-3 times to mix evenly. The sugar adds a hint of sweetness, while the salt enhances flavor.
4. Add Cold Butter: Cut the chilled butter into small cubes (about 1/2-inch pieces) for easier processing. Add the butter cubes to the food processor. Pulse 8-10 times in short bursts until the mixture resembles coarse crumbs with pea-sized butter pieces.
5. Incorporate Ice Water: With the food processor running, slowly drizzle in 3 tablespoons of ice water through the feed tube. Pulse until the dough begins to clump together. If it looks dry, add an additional 1 tablespoon of ice water and pulse again. The dough should hold together when pinched but not be wet or sticky.
6. Form the Dough: Turn the dough out onto a lightly floured surface. Gently gather it into a ball, being careful not to overwork it, as overhandling can lead to a tough crust. Flatten the ball into a 1-inch thick disk for easier rolling later.
7. Chill the Dough: Wrap the dough disk tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). Chilling relaxes the gluten and keeps the butter cold, ensuring flakiness.
8. Roll Out the Dough: When ready to use, remove the dough from the refrigerator and let it sit for 5-10 minutes to soften slightly. On a lightly floured surface, roll the dough into a circle about 1/8-inch thick, roughly 2 inches larger than your pie plate (e.g., 8 inches for a 6-inch pan or 11 inches for a 9-inch pan). Use a rolling pin and work quickly to keep the dough cold.
9. Transfer to Pie Plate: Carefully transfer the dough to your pie plate, gently pressing it into the bottom and sides. Trim any excess dough, leaving a 1/2-inch overhang. Fold the overhang under and crimp the edges for a decorative finish. Prick the bottom with a fork to prevent puffing during baking.

Proceed with Blind Baking

1. Chill the shaped crust in the freezer for 15 minutes.
2. Preheat the oven to 375°F (190°C).
3. Line the crust with parchment paper and fill with pie weights, dried beans, or rice.
4. Bake for 15-20 minutes until the edges are lightly golden. Remove weights and parchment; bake 2-3 minutes more for a partial bake, or 10-15 minutes more for a fully baked crust (brush with egg wash for shine, if desired).
5. Cool completely before adding filling.

Tips for the Perfect Pie Crust

• Keep Everything Cold: Cold butter and ice water are non-negotiable for a flaky crust. If the butter starts to soften, pop the dough back in the fridge.
• Don’t Overmix: Stop pulsing when the dough just starts to come together to avoid a tough crust.
• Adjust Water Carefully: Start with the minimum water and add only as needed. Too much water makes the dough dense.
• Blind Baking: For pies like pumpkin or apple that bake further, a partial blind bake is enough. For no-bake fillings like chocolate cream, fully bake the crust.

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