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  • Writer's pictureMaliah NT

Homemade Pie Crust in the Blender/Food Processor

This homemade pie crust is so easy and much better than store-bought pie crust.


If you are looking for an easy and versatile pie crust recipe, you have come to the right place!


This homemade pie crust is much better than the store-bought ones and can be used to make a wide variety of pies. It’s flaky, buttery, and has the perfect texture for any type of pie or pastry. Use this pie crust recipe as a base for regular pies, hand pies, galettes, and more! For savory recipes, you can omit some–or even all–of the sugar. Personally, I omit half of the sugar when I make pie crust for quiches.


In order to ensure that this pie crust holds its shape and has a desired texture through baking and storing, make sure that your butter and water are very cold. Once you combine all the ingredients, mix them until everything is just combined and the dough holds its shape while flat. As long as this dough is not overworked, it is perfect to freeze and use within 4-6 months. I recommend making a double batch and freezing the leftovers until it’s needed. However, if you would like to use some of the pie crust right away, be sure to chill it for at least 30 minutes after making it so that it can fully come together.


This recipe is courtesy of Preppy Kitchen, so if you would like some more details, visit this blog post by them for more details.




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