How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Food Processer Pie Crust?

You need 5 ingredients. The key ingredients include: 1-1/4 cups (300 ml) flour, 2 tbsp (30 ml) sugar, 1/4 cup (60 ml) cold butter, 2 tbsp (30 ml) water, and more.

Is Food Processer Pie Crust suitable as baking & desserts?

Yes, Food Processer Pie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Food Processer Pie Crust?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Food Processer Pie Crust Recipe

Name: Food Processer Pie Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cups (300 ml) flour; 2 tbsp (30 ml) sugar; 1/4 cup (60 ml) cold butter; 2 tbsp (30 ml) water; 1 tsp (5 ml) white vinegar

Bake this irresistible Food Processer Pie Crust at home. Made with flour, sugar, cold butter and water. Easy step-by-step instructions included.

This Food Processer Pie Crust relies on simple, everyday ingredients such as (300 ml) flour, (30 ml) sugar, (60 ml) cold butter and (30 ml) water. It comes together quickly and makes 4 servings, at about 222 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Food Processer Pie Crust delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

1-1/4 cups (300 ml) flour
2 tbsp (30 ml) sugar
1/4 cup (60 ml) cold butter
2 tbsp (30 ml) water
1 tsp (5 ml) white vinegar

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
222 kcal
Category
Baking & Desserts

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