New This Month

Pie Crust


This pie crust recipe from our online editor, Kristen Aiken, is used to make Grandma Friendship's Raisin Pie.

  • Yield: Makes enough for one 9-inch pie

Source: The Martha Stewart Show, May 2009


  • 3 cups all-purpose flour
  • 1 cup (2 sticks), plus 2 tablespoons cold, unsalted butter
  • 1 teaspoon salt
  • 1/4 cup ice water, plus more if needed


  1. To make dough by hand: Sift flour and salt onto work surface. Using your fingertips, mix butter very quickly into flour mixture until crumbly. Form a well in the center and add water. Using a bench scraper, quickly incorporate water into dough, taking care not to overwork the dough. Add more water if dough seems too dry.

  2. To make dough using a food processor: In the bowl of a food processor, pulse together flour and salt. Add butter and mix until it resembles a coarse meal. With the machine running, slowly add water and process until a dough comes together. Add more water if dough seems too dry.

  3. Break dough into walnut-sized pieces and, one at a time, flatten each piece against your work surface with the heel of your hand (this creates flaky layers of butter inside the crust). Reincorporate dough into two equal size balls and flatten into disks. Wrap each disk in plastic wrap and chill at least 1 hour before rolling out.

Reviews Add a comment

  • CookAndWriter
    14 MAY, 2009
    To make the template, cut a circle of about three inches in diameter from a piece of paper. Fold the circle in half. Fold the resulting half-circle in half. Fold this quarter circle in half. The result looks like a very small pie wedge. When unfolded, there will be eight fold lines. The fold lines are a guide for the cutouts. Lay the paper template on the top crust and position the point of the heart at the fold lines to evenly space the heart cutouts. Hope this helps!!!
  • White_Dove
    14 MAY, 2009
    Just watched this on the TV show. She used a round, folded template to space the heart cut-outs. Can someone please explain the particulars for the template? TY!
  • lewf
    23 APR, 2009
    This is the best pie dough I've ever worked with.