A homemade pie dough doesn’t have to be complicated. The easiest and fastest way to bring it together is in a food processor. Add the dry ingredients and cold butter to the processor and pulse until crumbly, then add just enough ice-cold water (and a splash of vinegar if you like) to make the dough hold together.
Store-bought crusts are undeniably convenient, but a homemade crust made in a food processor delivers better flavor and texture. If you don’t have access to a bakery-made dough or want to avoid the expense, making your own is simple and rewarding. In a food processor the blade quickly cuts cold butter into the flour, creating flaky layers that are difficult to match with pre-made dough.
This dough works beautifully in many recipes — try it for a rhubarb galette or use it in place of a cookie crust for mini rustic peach custard pies. The method is the same: keep the butter and water cold, handle the dough minimally, and allow it to rest before rolling.
Ingredients that Matter
Most of these items are probably already in your pantry and refrigerator:
- All-Purpose Flour. All-purpose is our go-to for a classic pie crust. Other flours (pastry, whole wheat, rye) can work, but all-purpose gives the familiar texture and structure for most pies.
- Unsalted Butter. Solid fats are essential for flaky layers; butter gives excellent flavor. Keep it very cold so it stays in small pieces as you work the dough.
- Salt. A small bit of salt (about ½ teaspoon) brightens the flavor. Use your preferred salt but avoid over-salting.
- Apple Cider Vinegar. Optional, but helpful: a splash can slow discoloration and slightly inhibit gluten formation, yielding a more tender crust.
- Ice Water. Use very cold water to limit gluten development and prevent the butter from melting while you form the dough.
- Sugar (optional). Add 1 tablespoon of sugar for sweet pies; omit for savory uses.
See the recipe card below for exact quantities.
Instructions
Place the flour, sugar and salt in the food processor bowl and pulse briefly to combine. Add the cold butter cut into small pieces.
Pulse the butter into the flour until the mixture looks like small peas. This creates the pockets of fat that make the crust flaky.
Add the cold apple cider vinegar (if using) and begin with about 3 tablespoons of ice water. Pulse and add more water a tablespoon at a time until the dough just holds together when pressed — it should form a cohesive mass but not be wet or sticky.
Turn the dough out onto a lightly floured surface and gently bring it together into a smooth disc. Wrap tightly in plastic wrap, label, and refrigerate at least 30 minutes before rolling. If chilled more than an hour, let it sit at room temperature for about 10 minutes before rolling to make it easier to handle.
Hint: You can freeze this dough. Wrap it tightly in plastic wrap, place it in a freezer-safe zip-top bag, and store up to 3 months.
This batch yields one pie dough. Double the recipe if you need two crusts.
Storage
Store wrapped dough in the refrigerator for up to 3 days. Make sure it’s tightly sealed to prevent drying. For longer storage, freeze the wrapped dough in a freezer-safe bag for up to 3 months; thaw in the refrigerator before using.
FAQ
Yes. Wrap each dough disc tightly in plastic wrap, place it in a freezer-safe zip-top bag, and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
A small amount of vinegar helps prevent discoloration and can reduce gluten development slightly, producing a more tender, flakier crust.
Desserts
If you enjoyed this crust, consider using it for other desserts or galettes that call for a flaky, buttery base.
Dinner Ideas
This crust is versatile — use the same principles of cold fat and minimal handling for savory tarts and quiches as well.
Recipe
Easy Butter Pie Dough (In a Food Processor)
5 from 1 review
- Author: Adam Dolge
- Total Time: 5 min.
- Yield: 1 pie dough (for a single layer pie)
Description
This simple all-butter pie dough is made in a food processor to save time while still producing a flaky crust. Use very cold butter and ice water for the best results.
Ingredients
- 1 ½ cups (about 8½ oz.) all-purpose flour
- 1 Tbsp granulated sugar (optional for sweet pies)
- ½ tsp table salt
- 8 Tbsp unsalted butter, cold and cut into small pieces
- 1 ½ tsp apple cider vinegar, cold (optional)
- 4–5 Tbsp ice cold water
Instructions
- Place the flour, sugar, and salt in the food processor and pulse to combine. Add the cold butter and pulse about 10–15 times until the mixture resembles small peas.
- Add the vinegar (if using) and 3 tablespoons of ice water. Pulse and add additional water a tablespoon at a time until the dough holds together when pressed. Avoid overworking.
- Turn the dough onto a clean surface and form into a smooth disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes before rolling. If chilled more than an hour, let rest 10 minutes at room temperature before rolling. To freeze, wrap tightly and place in a freezer-safe bag for up to 3 months.
Notes
- Vinegar is optional but can help maintain color and produce a slightly more tender crust.
- Prep Time: 5 min.
- Category: Dessert
- Method: Baking
- Cuisine: American/French