When the butter is frozen it is less likely to melt. Cold pieces of butter in the dough will melt when baking and create pockets of air, making the pie dough tender and flaky. If the butter melts while you are still making the crust, the crust will be tough and flat. You want to see bits of butter throughout the pie dough.

Don’t Overwork the Dough

If you overwork the dough, the butter will melt and when you bake the pie, it won't be as tender and flaky.

Don’t Add Too Much Water

Adding too much water will make the dough sticky, it will be harder to roll out, which will cause you to overwork it and once again, it won’t be tender and flaky. When you mix the dough in the food processor, it should still look shaggy and will come come together when you pinch it between your fingers. Don’t add any more water. When you place it on the counter and bring it together with your hands, it will easily hold together. If it's falling apart and too dry, you can always add more water.

Chill the Crust Before Baking

Chilling the dough will let the butter rest, keep it cold and help the gluten relax, so the dough doesn’t shrink too much while you are rolling it out. Chill the dough before rolling it out and also after rolling it out and placing it into the pie pan.

How to prevent the Pie Crust From Shrinking When Baking

What helps the most is to chill the dough. Not only does keeping everything cold helps to give you a tender crust with flaky layers, but it will help to keep the shrinking to a minimum.

Blind Bake the Crust To Avoid a Soggy Bottom

Blind baking means partially pre-baking the crust before adding the filling. This will help to make the crust golden and crisp, not pale and soggy. This isn't appropriate for all pies, like an apple pie, but for a pumpkin pie or a quiche, it's great.

How to make pie crust without a food processor:

You can definitely make pie crust by hand - that's how our ancestors did it for generations:). Cut the cold butter into small pieces and work it quickly into the flour with your hands, trying to keep the butter from melting too much. You want to have pea sized bits of butter in the flour. Then add the flour a few Tablespoons at a time and continue with the rest of the recipe.

Can you freeze homemade pie crust?

Yes! This is why it's so great for meal prepping. Wrap the pie dough in parchment paper, plastic wrap or aluminum foil and then place it into a freezer ziplock bag. Freeze for up to 3 months. Thaw completely before rolling out the dough.

Food Processor Pie Crust

Name: Food Processor Pie Crust
Prep time: 15 min
Total time: 15 min
Ingredients: 2 1/4 cups all purpose flour; 3/4 – 1 teaspoon salt; (1 Tablespoon sugar, if making a sweet pie only); 1 cup unsalted butter, cut into 1 inch cubes and frozen; 8-10 Tablespoons ice cold water

Food Processor Pie Crust

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Author: Olga's Flavor Factory
Prep Time: 15 min
Total Time: 15 minutes
Yield: 2 crusts 1x

Ingredients

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2 1/4 cups all purpose flour

3/4 – 1 teaspoon salt

(1 Tablespoon sugar, if making a sweet pie only)

1 cup unsalted butter, cut into 1 inch cubes and frozen

8–10 Tablespoons ice cold water

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Instructions

Place the flour and salt (and sugar, if using) in a food processor and pulse just a few times to combine.
Add the frozen pieces of butter and pulse until the butter is pea sized and incorporated into the flour.
Add the water, 1-2 Tablespoons at a time, pulsing after each addition of water. Keep adding water until the dough just begins to gather into larger clumps.
Transfer the dough onto the counter and quickly knead it, gathering it with your hands and pressing it together. When it holds together, cut the dough in half. Shape each into a flat disc.
Wrap each half in parchment paper, plastic wrap or aluminum foil. Chill for at least 1 hour before using.
Store in the refrigerator for 1-3 days.
If freezing, place the wrapped pie dough into a freezer ziplock bag or resealable gallon bag. Freeze for up to 3 months. Thaw completely before rolling it out if frozen.

Find it online: https://www.olgasflavorfactory.com/recipes/food-processor-pie-crust/