Here is a really simple recipe for a food processor pie crust. This recipe makes 1 full-sized pie crust bottom, so if making a pie with a top, make 2 batches. For mini pies, this recipe makes enough pie crust for 3 mini pies with tops. Check out my mini peach pies I made here!
- 1½ cup of AP flour
- ½ teaspoon sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter (1 stick), cut into small pieces
- 2-3 tablespoons of ice cold water
- In food processor fitted with a steel blade, add flour, sugar and salt.
- Pulse 2-3 times until all the ingredients are combined.
- Drop in the small pieces of butter so that they are evenly spread out in the food processor bowl.
- Pulse 7-8 times until the mixture looks like coarse meal.
- Add in 2 tbsp. of ice cold water and pulse another 7-8 times until dough is crumbly and holds together when pushed together with your hands (making sure the motor is off and being careful of the blade.)
- If the mixture is too dry and does not easily stick together, mix in another tablespoon of water and pulse 2-3 more times.
- With floured hands turn out dough onto a floured surface and work together to make one ball of dough.
- Flatten dough to a disk and cover in plastic wrap.
- Place in refrigerator until firm. (The dough can be refrigerated for up to 2 days)
- One dough is firm, roll out on a floured surface.
Source– Adapted from the What Can I Bring? Cookbook