How To Make PERFECT Pie Crust With Your Food Processor! (+ NO CRACK Rolling)
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- Опубліковано 7 лют 2025
- If you are ready to save some time in the kitchen this holiday season, get this food processor pie crust recipe at your beck and call STAT! With the food processor, this pie dough is made insanely fast and easy.
I personally use this pastry dough recipe for all of my Thanksgiving and holiday pies, but the goodness doesn't stop there. This homemade pie dough recipe is so versatile. Use it for cobblers, galettes, quiche, and even for chicken pot pie crust!
The blades of your food processor work absolute wonders when it comes to cutting and cold fats like butter and shortening into your pastry dough. Go ahead and kiss that old pastry blender goodbye! After you make this food processor pie crust just one time, you will never want to look at it again.
Most pie crust recipes made from scratch offer flakiness but no tenderness or the pie crust is tender but has absolutely no flavor. No thank you! This tender, flaky pie crust, on the other hand, has it all!
In addition to a killer pie crust recipe, I'll also be sharing my best tips for rolling out pie crust so that it doesn't crack or stick to the rolling pin.
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You can print out the recipe here: www.theanthony...
Ingredients
8 tablespoons cold unsalted butter, cut into tiny cubes
8 tablespoons cold shortening cut into tiny cubes
2 ¾ cups all-purpose flour
1 teaspoon fine sea salt
1 ½ tablespoon granulated sugar (omit for savory dishes)
Up to 2/3 cup of ice-cold water
Instructions
Add flour, granulated sugar (if using) and the salt to a food processor fitted with blade attachment. Pulse until evenly incorporated. Add the butter and shortening cubes, a few pieces at a time with the motor running, until all fats are incorporated and pea-sized clumps begin to form.
Slowly drizzle a 1/2 cup of water into the feed tube, pulsing all the while. Do this until the pie crust has just about formed into a ball. If the dough does not come together, splash in up to 3 tablespoons more.
Transfer the dough to a floured work surface and cut the dough ball in half using a knife or a pastry cutter. Form into two flattened round disks, wrap in plastic wrap and place in the refrigerator until chilled through, at least 2 hours.
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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I have tried quite a few different pie crust recipes. I am so glad I found your recipe and your technique. I made the most amazing flaky buttery perfectly cooked pie crust. I'm sure I rolled it a bit too thin but hey it was perfect. Thank you so much for sharing. I am definitely saving this video for every future pie. This will be the recipe I use from now on.
This is the best video tutorial on the very best way to make pie crust -- in the food processor. Learned some new tricks to make the process easier and more foolproof. Worth watching!
Thank you, Heather!
How much butter & & how much shortening?
Can I use butter Crisco?
Nice, I'm old school of 30 years doing it the old fashioned way. As taught in our restaurant as a kid. So nice today to have the processor it is such a time saver and far less to clean up. THX's.
Wow exclamation I never imagined that I could make across this nice. Thank you for your clear explanation and an absolutely wonderful experience. I feel like my turkey pot pie is restaurant quality with that crust.
Great dough! It was easy enough and so worth it. I used lard instead of shortening. Thank you for a great recipe
Love to hear that! Thank you for being here!
I watched multiple videos of pie dough/crust…….yours is my favorite 🤩
Aw, thank you so much, Sally! That means a lot to me and I'm so grateful for your kindness!!!
ok, ok. I want to buy a food processor and make this pie crust. For some reason, your video came up on my feed, even though I mostly look at car restoration stuff. But dam, that looks great. I am going to have a go at making this dough and bake a pie. Thanks for the video, and have a nice day.
Thanks! Best video out there! Excellent instructions
Well I followed your very detailed instructions. I formed them in the discs. They look like they are going to be so flaky. I popped them into the freezer. Today is Friday. I will pull them out and just a couple days let them fall out in my refrigerator overnight then roll them out to attempt a double crust apple pie. Thank you for the excellent video.
Could you use lard instead of the shortening?
Thank you for the demonstration. It´s indeed much easier to prepare pie dough in the food processor 😊👏
Thank you so much!
Great video I'm getting ready to make mine. You say I can freeze it. But can I freeze it in ball form before I roll it out? Then before I want to use it maybe put it in the refrigerator the night before.
Love your sweater! Very flattering.
Thank you so much. Old Anthro find 😘
How much shorting and butter????????????
Can i use it right away without refrigerating?
Thank you so much for this thorough video! This looks wonderful!
Thank YOU, Sarah! So much kindness 💕
Amazing recipe. Love the video. Have a diabetic in the house. The pie crust is bad enough for her. Is it necessary to add the sugar? Thanks again for posting this. I love all your videos.
3:18 by
I must be missing something but how much butter and shortening?
8 tablespoons each!
See the recipe above.
8 Tablespoons of butter and of shortening.
I love to make mine in the food processor too! My grandma made the best pie crust and she used shortening and butter too! But she never measured a single thing and it came out perfectly. I have no idea how she did it, it was like her super power :)
That is AMAZING to me. I could never bake without measurements 🙈 Reminds me of my MIL. NEVER sets a timer, but never burns anything. Like you said, super powers! ❤️
@@TheAnthonyKitchen If I didn't measure everything nothing would come out, LOL!
and same with the timer!
Never mind, I did the "more" and found the recipe. Thanks.
Excellent!
It would be nice to know how much shortening. It looked like 1 stick of butter, but is it the same amount for shortening??
8 tbsp each :)
Can you be more specific on "shortening"? Like Crisco or leaf lard (which I haven't seen in the grocery store in years)? Thank you!
I would say Crisco is the best
@@malvinacote4737 Thank you. Hmmm - after looking at the ingredients and history of Crisco, I think I'll try to find some quality beef lard - preferably grass fed.
I actually like using all butter, a good ratio is 2 to 1 (2 cups flour to 1 cup butter)
Crisco shortening! :)
I myself would substitute high-quality: preservative free, pasture-raised lard for the shortening portion of the fat. If I want more of a 'shortbread' crust, I will alter the ratio and use more, or all butter. Still by far the best video tutorial on how to implement the food-processor method of making pie crust, the age-old war of Crisco vs. Lard aside.
What’s shortening? In the UK here
use lard if you can get it.
Did you use butter or margerine?
Butter :)
If the butter is ice cold, you couldn't cut it that easily. Do you cut it and put the cubes in the freezer?
Two pies? You can use the other half for the top.
You definitely could! Whichever way works!
FYI: You never mentioned how much shorten or butter to use. I see 1 of stick butter but some shorten! How much shorten did you use? Please specify how much shorten we should use...
Recipes in the description😊
Where's the recipe?
It's in the description below the video :)
No measurements hello
It's in the description😊