Perfect Processor Pie Pastry

Nutriscore Rating: 50/100

Effortlessly create flaky, buttery perfection with this *Perfect Processor Pie Pastry* recipe—your ultimate guide to mastering pie crust. Designed with simplicity and precision, this pastry comes together in just minutes using a food processor, ensuring the ideal balance of tender texture and rich flavor. Cold, cubed unsalted butter is pulsed into all-purpose flour along with a touch of salt and optional sugar, while a splash of ice water and apple cider vinegar ensures a perfectly pliable dough every time. The result? A versatile, crowd-pleasing pastry that's as perfect for sweet fruit pies as it is for savory quiches. Make-ahead convenience shines here, as the dough can be refrigerated or frozen for future baking projects. Whether you're a pie novice or a seasoned baker, this recipe is your key to effortless, bakery-quality results at home.

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 2 servings
• Difficulty: Medium

🥘 Ingredients

6 items

• 2.5 cups all-purpose flour
• 1 cup unsalted butter (cold, cut into cubes)
• 0.5 teaspoon salt
• 1 tablespoon granulated sugar (optional for sweet pastry)
• 6 tablespoons ice water
• 1 teaspoon apple cider vinegar or lemon juice

📝 Instructions

6 steps

1. In the bowl of a food processor, combine the all-purpose flour, salt, and sugar (if using). Pulse a few times to mix the dry ingredients evenly.

2. Add the cold, cubed butter into the food processor. Pulse 8-10 times, or until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Be careful not to over-process.

3. In a small bowl, mix the ice water and apple cider vinegar (or lemon juice). With the processor running in short pulses, gradually drizzle the liquid into the flour mixture, 1 tablespoon at a time, until the dough just starts to come together. Stop as soon as it clumps—avoid adding too much water.

4. Turn the dough out onto a clean surface. Divide it into two equal portions, gently shape each into a disk, and wrap tightly in plastic wrap.

5. Refrigerate the dough for at least 1 hour, or up to 2 days, before rolling out and using for your desired pie recipe.

6. For longer storage, the wrapped dough can be frozen for up to 3 months. Thaw overnight in the refrigerator before use.

Nutrition Facts

1 serving (323.3g)

Calories		1456
% Daily Value*
Total Fat		98.6 g	126%
	Saturated Fat	61.8 g	309%
	Polyunsaturated Fat	0.0 g
Cholesterol		262 mg	87%
Sodium		496 mg	22%
Total Carbohydrate		125.1 g	45%
	Dietary Fiber	4.2 g	15%
	Total Sugars	6.8 g
Protein		16.8 g	34%
Vitamin D		1.9 mcg	9%
Calcium		44 mg	3%
Iron		5.8 mg	32%
Potassium		161 mg	3%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1775 cal (61.0%%)

Protein: 135 cal (4.7%%)

Carbs: 1000 cal (34.4%%)