Easy Pie Crust Recipe
If you are looking for an easy pie crust recipe, this food processor pie crust is the easiest.
All you do is measure, dump and pulse. The food processor does all the work.
Process the dough just until it begins to form a ball as processing too much will make it tough. Cover and refrigerate the dough for at least thirty minutes before rolling it out.
This flaky pie crust recipe makes one 9-inch pie crust.
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 1/4 cup shortening
- 1/4 cup cold water
1. Position knife blade in the food processor bowl. Add flour and salt. Top with cover and pulse 3 or 4 times until combined.
2. Add the shortening to flour mixture and pulse 5 or 6 times or until mixture resembles coarse meal. With the machine running, slowly add water, 1 tablespoon at a time. Process only until dough begins to form a ball and leaves the sides of the bowl. Cover and chill for at least 30 minutes.
3. To fit into pie plate, roll the dough to 1/8-inch thickness on a lightly floured surface. Place the dough in a 9-inch pie plate. Trim off excess pastry along edges. Fold edges under and flute.
4. For baked unfilled pastry shell, prick the bottom and sides generously with a fork. Bake at 425 degrees for 10 to 12 minutes or until golden brown. If filling is to be baked, don’t prick the crust and proceed with recipe.
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