Food Processor Pie Crust

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2 1/4 cups all purpose flour

3/41 teaspoon salt

(1 Tablespoon sugar, if making a sweet pie only)

1 cup unsalted butter, cut into 1 inch cubes and frozen

810 Tablespoons ice cold water


  1. Place the flour and salt (and sugar, if using) in a food processor and pulse just a few times to combine. 
  2. Add the frozen pieces of butter and pulse until the butter is pea sized and incorporated into the flour. 
  3. Add the water, 1-2 Tablespoons at a time, pulsing after each addition of water. Keep adding water until the dough just begins to gather into larger clumps.
  4. Transfer the dough onto the counter and quickly knead it, gathering it with your hands and pressing it together. When it holds together, cut the dough in half. Shape each into a flat disc. 
  5. Wrap each half  in parchment paper, plastic wrap or aluminum foil. Chill for at least 1 hour before using. 
  6. Store in the refrigerator for 1-3 days. 
  7. If freezing, place the wrapped pie dough into a freezer ziplock bag or resealable gallon bag. Freeze for up to 3 months. Thaw completely before rolling it out if frozen. 

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