We use a food processor to take the guesswork (and the physical work) out of pie dough. This beginner-friendly recipe is extra easy to roll out, and it bakes up tender, crisp, and lightly flaky. Even better, you can make it ahead of time—just wrap the dough tightly in plastic, place it in a zipper lock bag with as much air pressed out as possible, and freeze it for up to three months, letting it thaw in the refrigerator before rolling and baking.

For a more traditional dough that's extra flaky but a little less beginner-friendly, check out our old-fashioned flaky pie dough.