Overhead shot of pie dough being made in a food processor.

Photo by Emulsion Studio

This single-crust food processor pie dough is wonderfully versatile: I use it for at least 75% of the sweet and savory pies I make. It has great flavor and a flaky texture; it’s easy to handle; and it freezes well.

Cooks' Note:

Once you’re comfortable making this dough with all butter, I encourage you to try this variation using shortening or lard, which will make the dough more tender and less prone to shrinkage. Instead of 10 tablespoons (1¼ stick) butter, use 8 tablespoons (1 stick) cold, cubed unsalted butter plus 2 tablespoons vegetable shortening or lard in small pieces.

Recipe notes

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

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Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

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Homemade Whipped Cream

Fluffier, fresher, and fancier than anything from a tub or can.

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Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.