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Quick Pie-Making Tips

Everyday Food, November 2006

Mixing Dough by Hand
Combine dry ingredients in a large bowl. Use a pastry cutter or two knives to incorporate cut-up butter into flour. Add water as needed, and mix gently with a fork. Proceed with step 3 of Basic Pie Dough.

Keeping Crust Flaky
Keep ingredients cold, and do not overmix, overhandle, or stretch the dough. Be sure to chill it (both before and after rolling); this helps maintain pockets of butter, which keep the crust flaky and tender.

Storing Pies
A fruit-filled pie is best the day it's made. If serving later, store, loosely covered, at room temperature, up to 2 days (chilling pies can make the crust soggy). For leftover pie, cover any exposed filling with plastic wrap, and keep at room temperature.

Get Our How-to with Allie: Apple Pie.

Comments (1)

  • cineeni 22 Nov, 2007

    Finally, the how to's on how to make the pie crust without a food processor.
    Thank you, thank you, thank you!
    Perhaps I'll get a food processor for Christmas, I've been a good girl (hint hint Martha). :O)