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shows the final 4 steps in making a pie dough, from trimming the edges to fluting the pie crust

Easy Pie Crust: No Fail Method

Melinda | Missouri Girl
This easy pie crust recipe gives tips and tricks for the perfect pie crust and uses a food processor so it comes together in a snap.


  • large food processor
  • dried beans or pie weights (if blind baking the crust without a filling)


  • 3 cups flour
  • 2 tbsp sugar
  • 1 1/4 tsp salt
  • 20 tbsp (2 1/2 sticks) salted butter cubed
  • 1/2 cup + 2 tbsp ice cold water
  • 5 1/2 cups dried beans (or you can use pie weights)

optional ingredients

  • cream or beaten egg with 1 tbsp water for egg wash


  • Add the flour, sugar, and salt to a large food processor. Pulse 3 times to just combine.
  • Cut each stick of butter into cubes (I cut mine into 32 cubes)
  • Add the butter to the food processor (spread throughout)
  • Pulse several times to barely incorporate the butter into the flour mixture.
  • Fix a bowl with ice and 2 cups of water.
  • Turn the food processor on and slowly add the water through the tunnel.
  • Continue to run the food processor until the dough comes together in a ball on one side of the food processor.
  • Flour your working surface with several tablespoons of flour
  • Dump the dough out onto the floured surface and form into a ball.
  • Flatten the dough ball out into the shape of a disc.
  • Wrap tightly with plastic wrap
  • Place in the refrigerator and allow to rest for about 30 minutes
  • Remove from the refrigerator and allow to rest for 5-10 minutes.
  • Flour your working surface with 2 tbsp flour.
  • Unwrap the dough from the plastic wrap.
  • Roll out the dough so that it allows for at least one inch of overhang when placed in the pie plate.
  • Transfer the dough to the pie plate.
  • Lift the dough and gently arrange it in the pie plate, taking care not to stretch the dough or it may shrink during the bake.
  • Trim off any excessive dough overhang and reserve the scraps.
  • Tuck the edges of the dough under to form the crust, using the reserved scraps to fill in any thin areas.
  • Flute the edges.
  • If the pie dough is no longer cool to the touch then put it into the refrigerator for about 10 minutes before blind baking or filling.

Blind baking:

  • Prick the bottom and sides of the dough with a fork.
  • Add parchment paper to the inside of the pie crust.
  • Fill the inside of the pie crust with dried beans or pie weights.
  • Brush the crust with cream or egg wash if desired.
  • Bake at 400 for 16 minutes, remove the pie weights and then continue baking for an additional 8 minutes or until the crust is a golden brown.

Filled pies

  • Add filling to the pie crust.
  • Brush the crust with cream or egg wash if desired.
  • Bake as directed.