Quick and Easy Flaky Pie Crust

Quick and Easy Flaky Pie Crust is classic pate brisee made in a food processor with 5 simple ingredients and about 15 minutes of prep!  Handy step-by-step photos are included to help take the intimidation out of making pie crust from scratch. 

Quick & Easy Flaky Pie Crust | flavorthemoments.com

Halloween is only days away, but I haven’t been feeling it this year.  You could even say I’m a bit bah-humbug about it.  I’ve decorated my house, but I have yet to get a pumpkin on the doorstep and haven’t purchased any Halloween candy yet.  Why?  My kids are older, plain and simple.  The days of going to the pumpkin patch have been gone for a while, and now they’re pretty much too old to trick-or-treat.

Ah, where does the time go?

Truthfully, I’m hosting Thanksgiving again this year and my mind is totally focused on that.  The turkey is the biggest component of Thanksgiving, and I plan to do a turkey trial run and photograph it to bring to you here (fingers crossed).  A close second to the turkey for me is dessert, and Thanksgiving dessert is all about pie for me. 🙂

A few years back I was insanely intimidated by making my own pie crust and stuck to graham cracker crusts only, thank you very much.  All that changed after I went to cooking school and made pie crust countless times, and I can honestly say I have no idea why I was such a chicken.  Pie crust is easy.

Are you intimidated by making pie crust from scratch??

If you answered yes, you’re in the right place.  I’ve got a Quick and Easy Flaky Pie Crust recipe here that takes 5 simple ingredients and only 15 minutes or so to make.  And we’re making it in a food processor!

Here’s what you need:

Quick & Easy Flaky Pie Crust | flavorthemoments.com

These are barely even ingredients since we always have these on hand, don’t we?

And now, let’s get our pie crust started:

Quick & Easy Flaky Pie Crust | flavorthemoments.com

  1.  Place the flour, sugar, and salt in the bowl of the food processor and pulse about 5 times to combine (Figure 1).
  2.  Add the cubed butter (Figure 2), and if you’re butter is frozen, you’ll have even better results.  Pulse in short, quick pulses (do not process!) until it resembles coarse meal or peas as shown in Figure 3.  You want to see clumps of butter — that’s a good thing.
  3. Add 3 tablespoons of water through the feed tube while pulsing in short, quick pulses once again.  Be careful not to pulse too much — just until the water is incorporated.  Remove the lid and check the dough.  If you can pinch it together and it holds, it’s fine.  If it’s still dry, add 1-2 tablespoons more, 1 at a time, incorporating it with short, quick pulses once more, until it’s cohesive as shown in Figure 4.

Below is an even better photo:

Quick and Easy Flaky Pie Crust

Next, turn the dough out onto your work surface, and knead it together with your hands and form it into a disk.  Wrap it in plastic wrap, and chill the dough for about 30 minutes prior to rolling to relax the gluten and chill that butter back up!

Quick & Easy Flaky Pie Crust | flavorthemoments.com

Once chilled, unwrap the dough and place on a lightly floured work surface.  Sprinkle the dough and flour your rolling pin, and roll the dough out from the middle to the outer edge, going in about 10 minute intervals clockwise.  After every couple of rolls, make sure to lift the dough and sprinkle more flour underneath to prevent sticking.  If the dough does stick, scrape any bits of dough from your work surface as it’s a magnet for even more sticking.

Pie crust can be a sticky situation, but it’s manageable.  Just remember to keep that work surface floured. 🙂

Roll the dough until it’s large enough to hang over the edge of your pie pan by a couple of inches.  Once it’s large enough, use your rolling pin to gently roll the dough around it, and unroll it right into your pie plate.

Quick & Easy Flaky Pie Crust | flavorthemoments.com

Tuck the dough gently into the inside of the pie pan, then use a bench scraper or knife to trim the edges around the top of the pie.  It’s ok to leave a little extra for crimping, etc. as the top does shrink a bit.

Quick & Easy Flaky Pie Crust | flavorthemoments.com

From there, crimp your edges as best as you can (I’m far from perfect!), or use the scraps to cut out decorative shapes.

And you’re done!  That wasn’t bad was it?  From here, you get to decide whether you want a fruit pie, cream pie, or savory pie…decisions, decisions.  In case you’re having trouble deciding, I’ll be back on Monday with a very special holiday-worthy pie.

You know I wouldn’t leave you hanging with an unfilled pie crust, don’t you? 🙂

Quick and Easy Flaky Pie Crust
 
Prep time
Total time
 
Quick and Easy Flaky Pie Crust is classic pate brisee made in a food processor with 5 simple ingredients and about 15 minutes of prep! Handy step-by-step photos are included to help take the intimidation out of making pie crust from scratch.
Author:
Serves: 1 pie shell
Ingredients
  • 1¼ cups all purpose flour, plus more for flouring your work surface
  • 1 tablespoon granulated sugar (omit if pie crust is for a savory pie)
  • ⅛ teaspoon salt
  • 1 stick (4 ounces) unsalted butter, cut into small cubes (freeze the butter cubes for 20-30 minutes prior to use for best results)
  • 3-5 tablespoons ice water*
Instructions
  1. Place the flour, sugar, and salt in the bowl of your food processor and pulse about 5 times until combined. Add the cubed butter and pulse in short, quick pulses (do not process!) until it resembles coarse meal or peas. You want to see clumps of butter -- that's a good thing.
  2. Add 3 tablespoons of water through the feed tube while pulsing in short, quick pulses once again. Be careful not to pulse too much -- just until the water is incorporated. Remove the lid and check the dough. If you can pinch it together and it holds, it's fine. If it's still dry, add 1-2 tablespoons more water, 1 tablespoon at a time, incorporating it with short, quick pulses once more, until it's cohesive.
  3. Turn the dough out onto your work surface, and knead it together with your hands and form it into a disk. Wrap it in plastic wrap, and chill the dough for about 30 minutes prior to rolling to relax the gluten and chill that butter back up!
  4. Once chilled, unwrap the dough and place on a lightly floured work surface. Sprinkle the dough and flour your rolling pin, and roll the dough out from the middle to the outer edge, going in about 10 minute intervals clockwise around to form a circle. After every couple of rolls, make sure to lift the dough and sprinkle more flour underneath to prevent sticking. If the dough does stick, scrape any bits of dough from your work surface as it's a magnet for even more sticking.
  5. Roll the dough until it's large enough to hang over the edge of your pie pan by a couple of inches. Once it's large enough, use your rolling pin to gently roll the dough around it, and unroll it right into your pie plate.
  6. Tuck the dough gently into the inside of the pie pan, then use a bench scraper or knife to trim the edges around the top of the pie. It's ok to leave a little extra for crimping, etc. as the top does shrink a bit.
  7. From there, crimp your edges as best as you can, or use the scraps to cut out decorative shapes.
Notes
Recipe is easily doubled to make a double crust pie.
Pie dough may be frozen immediately after making it in a food processor -- just wrap it tightly in plastic wrap in more of a flattened disk for easier rolling once thawed, and wrap in foil as well. You may also freeze it in a plate that is freezer safe, wrapped in plastic wrap and foil. Thaw in the refrigerator.
*Always start with the minimum amount of water, and add only 1 more tablespoon at a time until the dough is cohesive. The amount of water you need will vary.
Recipe by Flavor the Moments.

Quick & Easy Flaky Pie Crust | flavorthemoments.com