Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but skip the added salt in the recipe. Unsalted butter gives you better control over the flavor.

Why does the butter need to be so cold?

Cold butter is the secret to a flaky crust. When the cold butter melts in the oven, it creates little steam pockets that give your crust those perfect flaky layers.

Can I make this pie crust ahead of time?

Blind bake (pre-bake) only if your pie filling is custard or cream-based, like pumpkin or coconut cream. For fruit pies, you can bake it filled.

Why do I put the crust in the refrigerator for 15 minutes before baking?

Chilling the pie crust before baking keeps the butter cold, which helps create flaky layers as it melts in the oven. It also relaxes the gluten in the dough, preventing the crust from shrinking or becoming tough. This quick rest helps the crust hold its shape and bake up tender, crisp, and perfectly golden.

Easy Homemade Pie Crust in a Mini Food Processor

Ingredients

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2 and 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)

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Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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.

Author: Susan Buonpane
Prep Time: 10 minutes
Category: Dessert
Method: Baking