Q: Can you make a double crust pie in a mini food processor?

A: Yes, just not all at once. Make one batch for the bottom crust, wrap it and chill it, then make a second batch for the top.

Q: What size food processor do you need for pie dough?

A: A 3.5 cup mini food processor holds enough for one single crust. To make a double crust in one batch, you need a full-size food processor.

Q: How much ice water do I need for one pie crust?

A: Start with 3 tablespoons and add more, 1 tablespoon at a time, until the dough holds together when you pinch it. Your flour and the weather both change how much you need. The last time I made this recipe, I used 5 tablespoons.

Q: Can I use salted butter instead of unsalted butter?

A: Yes. Just leave out the 1/2 teaspoon of salt. Unsalted butter gives you more control over the flavor.

Q: Should I grease my pie pan before adding the crust?

A: No. A butter pie crust has enough fat to release on its own, and spray can make the dough slide down the sides and shrink as it bakes. If your crust sticks, juice from the filling probably leaked under it, so patch any cracks before you fill it and let the pie cool before slicing.

Q: Do I need to blind bake this pie crust?

A: Blind bake it for quiche, custard, pumpkin, and cream pies. For fruit pies like apple or cherry, you can fill it and bake it right away.

Q: Can I make this pie crust ahead of time?

A: Yes. Keep the wrapped dough in the fridge for up to 2 days or in the freezer for up to 3 months.

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 (Single Crust)

Ingredients

Units Scale

1 1/4 cups all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, very cold
3 to 5 tablespoons ice water

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Instructions

Cut the cold butter into 1/2 inch cubes and put them in the freezer for 15 minutes.
Fill a small cup with ice and water so it is ready to use.
Add the flour, sugar, and salt to a mini food processor. Pulse 2 to 3 times to mix.
Add the cold butter cubes. Pulse 8 to 10 times in short bursts until the mixture looks like coarse crumbs with pea size pieces of butter.
Drizzle in 3 tablespoons of ice water and pulse just until the dough starts to clump. Pinch a little. If it crumbles, add more ice water 1 tablespoon at a time, up to 5 tablespoons in all.
Turn the dough out onto a lightly floured counter. Gently press it into a ball, then flatten it into a 1 inch thick disk.
Wrap the disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
For a double crust pie, repeat steps 1 through 7 to make a second disk for the top crust.
Let the dough sit on the counter for 5 to 10 minutes. Roll it into a circle about 1/8 inch thick and 2 inches wider than your pie plate, about 11 inches for a 9 inch pan.
Lay the dough in your pie plate and gently press it into the bottom and sides. Trim to a 1/2 inch overhang, fold the edge under, and crimp.
Fill and bake as your pie recipe directs, or blind bake it first (see notes).

Notes

1. This recipe makes one crust because that is all a mini food processor can hold. For a two crust pie, make one batch, wrap and chill it, then make a second batch.

2. The water changes a little every time, depending on your flour and how humid your kitchen is. Start with 3 tablespoons and add more 1 tablespoon at a time, up to 5.
3. To blind bake, chill the crust in your pie plate in the refrigerator for 15 minutes, line it with parchment and pie weights, and bake at 375°F for 15 to 20 minutes. Remove the weights and bake 2 to 3 more minutes for partly baked, or 10 to 15 more minutes for fully baked.
4. Make ahead: the wrapped dough keeps 2 days in the fridge or 3 months in the freezer. Thaw it overnight in the fridge.

Author: Susan Buonpane
Prep Time: 10 minutes
Cook Time: Chill Time: 1 hour
Category: Dessert
Method: Food Processer
Cuisine: American