Linda's Fantabulous Food Processor Pie Crust

"This is easy, yummy, fast and can be frozen after shaping into disks! What more could you want! Good for fruit pies, cream pies, pot pies, quiche, pigs in a blanket! Make a double batch and freeze the disks you don't need for your recipe. Makes enough dough for two 9 or 10 inch deep dish crusts. Please note that on a humid day you will need less water and on a dry day a little more. This makes a beautiful and flaky crust and cuts like a dream."
photo by Boomette photo by Boomette
photo by Boomette
photo by Secret Agent photo by Secret Agent
photo by Secret Agent photo by Secret Agent
photo by Secret Agent photo by Secret Agent
Ready In:
2 crusts




  • Whiz flour and salt in processor a few times.
  • Add the frozen shortening and butter and whiz until you have pea sized lumps.
  • Mix water, vinegar and egg well and dump over the flour mixture all at once. Whiz until the dough almost comes together. If it forms a ball you went too far --
  • Dump the dough onto a sheet of waxed paper and divide in half. Shape the dough into two flat disks, wrap in plastic and refrigerate for two hours or double wrap and freeze for up to three months.
  • Roll bottom crust to fit your pan. Before filling or blind baking paint the bottom crust with a beaten egg white. Trim the crust.
  • Fill the shell and continue with your recipe.
  • Roll the top crust. Lay on top of filling, and flute the edge.
  • Mix the remaining egg white and yolk and 'paint' the top crust. For a fruit pie sprinkle sugar on top crust and for a savory add a drop or two of cream to the egg yolk and paint the top crust.
  • Continue with your recipe and bake according to the directions.

Questions & Replies

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  1. Boomette
    Wonderful recipe of pie crust. Easy to do with the food processor. It was easy to roll to do recipe#271620. Great taste and texture. Thanks Secret Agent :) Made for PAC spring 2011


Hello Zaars and Zaarinas! Thank all of you who tried my 'memory' recipes and left such nice reviews and for taking such lovely pictures. I do appreciate your comments. My pet peeves about cooking are recipe reviews where the reviewer says, "I made the recipe exactly as written EXCEPT yada yada yada" and I don't like suggestive names or titles such as, "Better Than Sex". I don't know why anyone would eat anything that is 'sinful' or 'decadent' since decadent is described as being decaying. Also, PAP-RI-KA only has 3 syllables. VINAIGRETTE is pronounced vin-a-grette, not vinager-ette. It's mas-car-pone not mars-ca-pone. And I don't like cutesy adult baby talk,,, or metro chic names like delish, nutrish, yummo, sammy, BAM! Oh well, I make as many, or more, faux pas as the next guy especially in ASL! Things that crack me up are: DH Fred from Nick, my nephew Fish and Poi song as performed by PoiBoi My possum recipe per the song on wow this is good! my Doggie Little Yellow Petey Bird on youtube My BFF's. all of them and there are so many! and my little Sister Mary Beth. She has MS and Lupus and a great attitude. <img src="" border="0" alt="Photobucket"> <img src="">
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