Print Recipe

Easiest Piecrust


The two secrets to light, flaky pastry dough are to use cold ingredients and to process it as little as possible. In a food processor, with your pulse button, it takes no time at all.



  1. Put the flour and salt in the bowl of the food processor fitted with a metal blade. Pulse a few times to combine.
  2. Begin to add the butter, and pulse until the mixture starts to look like coarse meal (10 to 15 pulses).
  3. Add the egg yolks, then slowly pour in the ice water while processing (no more than 20 seconds). Pulse until dough just comes together - do not let it form a ball. If it holds together when you pinch it, it's ready.
  4. Place the dough in a plastic bag, form it into a flat round (like a round loaf of bread), and chill it for at least one hour before rolling it out.

Yield: 2 piecrusts


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.