The Bluster and the Burrow
Pie Crust Using a Food Processor
This all-butter pie dough is flaky, rich, and intentionally forgiving, designed to roll easily and hold its shape without stress. Egg and apple cider vinegar add structure and tenderness, making this crust perfect for both savory and sweet pies—and ideal for batching and freezing.
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Ingredients
- 4 sticks butter
- 4 cups flour
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 tablespoon apple cider vinegar + 1 teaspoon
- 1 egg
- ½ cup ice water
Instructions
Make the Pie Dough
- Prepare the butter: Cut the cold butter into rough 1-tablespoon chunks.
- Break it down: Add the butter to a food processor and pulse a few times to break it into smaller pieces.
- Add dry ingredients: Add the flour, salt, and sugar. Pulse until the butter pieces are about pea-sized.
- Add liquids: Add the lightly beaten egg, apple cider vinegar, and 3 tablespoons of ice water. Pulse until the dough begins to clump.
- Adjust hydration: Add additional ice water 1 tablespoon at a time, pulsing between additions, just until the dough comes together. (You’ll usually need about 11–12 tablespoons total.)
- Rest the dough: Turn the dough out into a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes. This allows the flour to fully hydrate and the gluten to relax.
Portion and Store
- Once rested, divide the dough into four equal portions. For accuracy, weigh the total dough and divide by four, then weigh out each portion.
- Shape each portion into a round disc and wrap tightly in plastic wrap.
- Refrigerate until ready to use, or freeze for longer storage
Roll the Dough for a Pie Pan
- Remove the dough directly from the refrigerator—it should be cold but pliable.
- Lightly flour your work surface (by hand or with a flour duster).
- Place the dough disc in the center, lightly flour the top, and rub the flour evenly across the surface.
- Using a rolling pin, start in the center and roll outward, lifting the pin before reaching the edge to avoid thinning the edges too much.
- Rotate the dough a quarter turn and repeat. A bench scraper can help lift and rotate the dough cleanly.
- Continue rolling and rotating until the dough is large enough to fit your pie pan.
- Gently transfer the dough to the pan, easing it into the corners without stretching.
- Refrigerate the dough uncovered for at least 15 minutes to firm the butter back up before filling.
- If you’re using the dough for something other than a pie pan, simply roll it to your desired thickness and cut as needed.
Bake the Pie
- Instructions will vary by recipe, but here is a general baking guideline.
- Preheat the oven to 375°F.
- Remove the chilled bottom crust from the refrigerator and add your filling (lukewarm or cool).
- Roll out the top crust using the same method, place it over the filling, and cut steam vents with a sharp knife.
- Pinch the top and bottom crusts together to seal.
- Bake on the middle rack for 15 minutes, then reduce the oven temperature to 350°F.
- Continue baking for 35–40 minutes, or until the crust is deeply golden brown.
Notes
Roll between parchment if you’re nervous. If pie dough makes you tense, roll it between two sheets of parchment paper. Place a large sheet on the counter, lightly flour it, set the dough on top, dust with flour, and add a second sheet of parchment. Roll from the center outward, lifting and rotating as usual. The dough won’t stick, and the parchment peels away easily—no panic, no patching.
Cold dough is helpful, not sacred. Your dough should be cold but pliable. If it cracks while rolling, let it sit at room temperature for 2–3 minutes. If it feels greasy or soft, pop it back in the fridge. You’re allowed to adjust.
Cold butter is what creates flaky layers—when it melts in the oven, it releases steam that separates the dough into distinct flakes. Those pockets of butter melt and steam as the pie bakes, which is what gives you lift and flakiness rather than a dense crust.
Don’t stretch the dough into the pan. Always lift and gently settle the dough into the pie plate. Stretching activates gluten and leads to shrinkage during baking.
Chill before baking—always. Once your crust is in the pan (or fully assembled), refrigerate it for at least 15 minutes. This firms the butter back up and helps the crust hold its shape in the oven.
Storage
- Refrigerator: Wrapped dough keeps well for up to 4 days.
- Freezer: Wrap each disc tightly in plastic wrap, then place in a gallon freezer bag. Freeze for up to 3 months.
- Thaw overnight in the refrigerator before using.
- Freeze in the pie plate: You can also line a pie plate with the dough and freeze it fully shaped—perfect for future pot pies or last-minute dinners.
Nutrition
Calories: 490kcal | Carbohydrates: 98g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 1770mg | Potassium: 152mg | Fiber: 3g | Sugar: 3g | Vitamin A: 59IU | Calcium: 27mg | Iron: 6mg
