easy pie crust recipe in food processor

Perfect Pie Crust

This flaky, buttery crust works perfectly with pies and quiches. Follow the steps for the best pie crust ever!
Course Baking
Cuisine Southern
Prep Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Servings 2 crusts


  • 2 cups all purpose flour
  • 1 Tbsp . sugar or 1/2 Tbsp. for savory quiches
  • 3/4 tsp . salt
  • 1/2 cup shortening
  • 1/2 cup or 1 stick of butter
  • 2 Tbsp . cold water
  • 2 Tbsp . cold vodka
  • 1 egg white


  1. This recipe works well in a food processor, but you can use a pastry cutter to mix by hand.
  2. Cut the butter and shortening into small cubes.
  3. Mix the water and vodka.
  4. Mix the flour, sugar, and salt together.
  5. Put the mixing bowl or food processor bowl, along with the butter, shortening, and water/vodka mixture in the freezer for 15-20 minutes or until all ingredients are very cold.
  6. Take ingredients out of the freezer and add half of the dry ingredients and all of the butter and shortening and pulse until the fat is in tiny chunks.
  7. Add the rest of the flour and pulse two or three more times until just combined.
  8. Mix the beaten egg white into the water and vodka mixture. Pulse in the liquids until the dough just starts to come together when pressed between your fingers. The mixture will still be crumbly.

  9. Press dough together into a thick flat disk and cover with plastic wrap and place in the fridge for 30 minutes to one hour, or up to 24 hours.
  10. Take the dough out of the fridge and split into two disks. Cover the extra disk and place back in the fridge if you are using both crusts, or freeze for later use.
  11. Roll the dough out in between two sheets of wax paper or lightly greased parchment paper.
  12. Remove from paper and shape in a pie pan.
  13. Place in the freezer for about 20 minutes to re-firm.
  14. Bake as needed.