Pastry Crust Pie Crust Recipe

Whip up this incredibly easy and flaky pie crust in minutes using your food processor! Adapted from a KitchenAid cookbook, this recipe is boosted to make enough for a double-crust pie (or two single-crust pies!), ensuring you have plenty of delicious crust for your favorite fillings. Say goodbye to tough, dry pie crusts and hello to perfectly golden, buttery layers.

Prep Time 15 mins

Cook Time 15 mins

Calories 152.4 kcal

Protein 3g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Pastry Crust Pie Crust

All Purpose Flour
1 teaspoon salt
Shortening
Butter
Water

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How to Make Pastry Crust Pie Crust

Combine 2 ½ cups (300g) all-purpose flour and 1 tsp salt in a food processor.
Cut in 1 cup (2 sticks, 227g) cold unsalted butter, using the pulse function until the mixture resembles coarse crumbs.
With the food processor running, slowly add ½ cup (120ml) ice water, pulsing until the dough just comes together. Do not overmix.
Turn the dough out onto a lightly floured surface and form into two discs, one slightly larger than the other. Wrap each disc in plastic wrap and chill for at least 30 minutes.
On a lightly floured surface, roll out the larger disc of dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate.
Add your favorite pie filling.
Roll out the second disc of dough and either cover the pie completely or cut into strips for a lattice top.
Crimp the edges and cut slits in the top crust to allow steam to escape.
Bake at 375°F (190°C) for 15-20 minutes, or until the crust is golden brown.