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Basic Pie Crust

  • prep: 40 mins
    total time: 40 mins
  • yield: One 9-inch crust

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Ingredients

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

Cook's Note

To freeze: Wrap in plastic and foil; freeze up to 3 months. Thaw in refrigerator.

Directions

  1. Step 1

    In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Dont overmix.

  2. Step 2

    Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).

  3. Step 3

    On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).

  4. Step 4

    Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.

Source
Everyday Food, November 2008

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Reviews (5)

  • 12 Jun, 2014

    I made it. It was great, easy to make, easy to work with. I don't have a food processor so I used my hand mixer. It works. Thanks for this simple and good recipe. I made my banana cream pie and it was DELICIOUS!

  • 24 Dec, 2011

    The first time I tried this, I didn't add enough water and the dough cracked when I formed it in a disc. I made this again today and ended up using 4 Tbls water. Came together perfectly! Taste so much better than pre-made. I'm never buying store-bought again!

  • 31 Jan, 2011

    What if you don't have a food processor? The last time I made this I tried mashing the butter into the flower and my pie crust tasted like a moist cracker. Additionally, Martha, you give no baking time or heat requirements. WTH?

  • 24 Dec, 2010

    I see chucklyn likes this recipe and says it is easy. At first I thought it might be a Pate Sucree, but after checking it is not as sweet, which suits me perfectly. I am not a baker, never learned the simplest of stuff, so I really need an easy pie crust. Maybe next year I will try this....... gettting fat just dreaming of a pie.

  • 28 Sep, 2010

    Too easy!!! It is the easiest pie crust I have ever made and delicious too!! You can't go wrong!!!!