Rating: 4.5 stars 4.7
474 Ratings
  • 5 star values: 395
  • 4 star values: 50
  • 3 star values: 16
  • 2 star values: 6
  • 1 star values: 7

This homemade pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. You can make a double batch of this and freeze the individually wrapped dough for future pie-related adventures.

Recipe Summary

prep:
10 mins
additional:
30 mins
total:
40 mins
Servings:
8
Yield:
2 pie crusts
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, butter, and salt in a food processor. Pulse until mixture resembles coarse crumbs, about 10 (1-second) pulses.

    Advertisement
  • Stir ice water and vinegar in a small bowl.

  • Pour 1/2 of the ice water mixture into flour mixture; pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water mixture; pulse until mixture starts to come together, about 8 (1-second) pulses.

  • Turn dough out onto a wooden surface, pat it into a circle, and divide it in half. Form each half into a disc, about 5-inches wide.

  • Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.

Nutrition Facts

346 calories; protein 4.3g; carbohydrates 29.8g; fat 23.4g; cholesterol 61mg; sodium 149.7mg. Full Nutrition
Advertisement