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Our Favorite Pie Crust

The pastry blender is a useful tool to evenly incorporate ice water into the flour-and-butter mixture. Adding just a little ice water at a time ensures that the dough attains the right texture.

  • Prep:
  • Total Time:
  • Yield: Makes 1 crust
Our Favorite Pie Crust

Photography: David Loftus

Source: Everyday Food, May 2007


  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
  • 2 tablespoons ice water, plus 2 more, if needed


  1. In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.

  2. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.

  3. Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.

  4. Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.

  5. Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.

Cook's Note

Always start with chilled dough and a well-floured work surface. Chilled dough does not soften as quickly as warmer dough; flour absorbs any moisture and prevents sticking.

Reviews (24)

  • beviergonsman 13 Feb, 2015

    I love recipe for pie crust. I changed to buttermilk instead of water to all my pie dough recipes. Makes a more tender and flakier crust
    I would like for you to try this. You will be surprised. Most of your recipes are the best that I have ever made and I am 63 yrs old. Great shows and the best recipes. Thank you

  • becjarman 13 May, 2014

    I made this recipe for a triple berry pie and I don't plan on ever using a store bought pie crust ever again! Tip: Mix all dry ingredients in food processor. Add butter and ice water being careful not to over mix with each addition of water. This recipe can be used for 2 pie shells but it's a bit thin, so better to use this for only one. For a double, I baked the pie for 20min with edges covered with foil, removed and baked another 25-30. Perfect Pie & Gorgeous!

  • mainelight 27 Nov, 2013

    David J, they do not give baking instructions because it varies for pie to pie recipe. Some pies require a fully baked crust, partially or raw. I would check with your pie recipe

  • david258069 19 Nov, 2013

    Is that it? I just wrote this recipe down by hand to use on Thanksgiving and it just dead ends with no mention on baking directions. How long do I bake it for? Do I add my filling before or after putting it in the oven? Come on Martha!!

  • jmlosinger 11 Jun, 2013

    I made the pie crust in blender & put in refridge overnight now to hard to roll out help!

  • morgan15x 3 Jun, 2013

    Love this crust. Use it for pies, quiches, etc. always a hit. You can spice it up with cinnamon or cloves for pumpkin pie.

  • cuty ranrouna 18 Apr, 2013

    I made this pie crust, and it was the most delicious and fluffiest pie crust ever. I recommend it very much!!!

  • joelpomeroy08 31 Dec, 2012

    good lace to find stuff

  • adctd2qultng 22 Nov, 2012

    How long and at what temp do you cook this crust at???

  • alisonthorson 20 Nov, 2012

    This recipe has never failed me! I agree though, is there a WW flour version? Also, please clarify the yield. Is it one crust for the top and bottom of covered pie or just one layer. Thanks.

  • beaunappetit 9 Apr, 2012

    What am I doing wrong? Can the dough become too chilled in the frig?
    When I rolled it out, the edges cracked and when I put in the pie plate it was still very dry on the outer edges. After baking, it broke at the slightest touch.

  • solanito f 17 Nov, 2011

    i made an apple pie today, best pie i ever made in my life. It was her apple pie recipe too (the one she did on the Today show with meredith viera/bake off show), I used this crust and that apple pie recipe. Martha Stewart is a goddess.

  • TheGreenMama 26 Apr, 2011

    All I can say is...where have you been all these years pie crust?!

  • regreen09 5 Jan, 2011

    I doubled the recipe and made a pumpkin pie and a chocolate meringue pie, I made the dough in my 14-cup food processor and it couldn't have been easier. This is the best tasting crust I have ever had, it has lots of buttery flavor. This is my new go-to crust recipe.

  • irishbaker18 26 Nov, 2010

    Thanks for this recipe! I used to for our pumpkin pies and it turned out perfectly. The crust came out flaky and with a touch of sweetness, and the dough was very easy to work with.

    Just a heads up, I doubled the recipe and only needed 7 T of cold water, so just make sure to mix throughly before adding more water because depending on your house temp and humidity you may need more or less.

  • ajuliagulia 25 Nov, 2010

    It would've been nice if you suggested what temperature to bake it at and for how long. The recipe seems incomplete.

  • saunasisua 6 Sep, 2010

    nice if you added a metric conversion button

  • smilinggreenmom 13 Jun, 2010

    This sounds really great but I just wish it had whole wheat flour. Do you have a good recipe for this? We use Kamut Wheat because it bakes up so well and has awesome nutrients in it...would love to find a healthy pie crust!! Thanks :)

  • cynditurtle 24 Mar, 2009

    Just a little typo: 1 stick of butter is actually 8 tablespoons, not teaspoons.

  • cynditurtle 24 Mar, 2009

    Just a little typo: 1 stick of butter is actually 8 tablespoons, not teaspoons.

  • cynditurtle 24 Mar, 2009

    Just a little typo: 1 stick of butter is actually 8 tablespoons, not teaspoons.

  • rsoy4209 26 Jan, 2009

    sorry - left out "water" after 3 tablespoons

  • rsoy4209 26 Jan, 2009

    This recipe is very similar to Craig Claiborne's recipe which uses egg yolks, lemon jucie, 3 tablespoons of cold and more sugar besides the butter and flou. The crust can be used immediately or refrigerated and brought to room temp if used later

  • capricorn8423 18 Nov, 2008

    The best pie crust I have ever had no more frozen pie crust for me.

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