I am converted!!!! I have been using a pie crust recipe handed down to me from my mother-in-law since I got married. It used lard, so that's all I knew and all I used. Until today when I didn't have any lard and was not feeling up to going to the store. Tried this recipe, and I'll admit I was a little hesitant with all that butter, seemed like a LOT. But oh my, OH MY, tasty, flaky, crispy on the outside and tender inside! Even the bottom crust was delish!! Thank you, Martha, LOVE IT!!

This pie crust is awesome! Fantastic! Martha makes it in a food processor which is super easy.You just have to make sure you put the entire 1/2 cup ice water in the dough. Put it in slowly and pulse lightly as you go. I think it is better chilled for 1/2 hour instead of an hour. It gets too hard otherwise. I LOVE this recipe and always use it.

Your website isn't working. I couldn't save nor e-mail the recipe although I'm a subscriber and have an on-line account.

This recipe was a major disappointment & I'll not use it again. I followed the ingred./steps in the magazine version. 2 sticks of butter is WAY too much! The crust came out hard instead of flaky. Butter actually pooled onto the baking sheet under the pie. Yes, I followed the recipe precisely & yes I have successfully made great crust before. Just wanted to try Martha's version.

The hand in the picture looks like that of a cadaver! I wouldn't eat the pie that had been touch by those hands.

The missing ingredients is now fixed.

How much ice water? I don't see it listed with the ingredients.

When I use the frozen dough for a pre-bake crust pie, it shrinks eventhou when '
I put the beans as weight. What am I doing wrong?

You don't have to thaw the crust before filling it. I take the crusts directly from the freezer, fill them and bake. If you are adding a top crust you may want to thaw it a litle so you can crimp the two crusts togetner. However, I find that by the time you add the filling and are ready to put on the second crust the bottom crust is thawed sufficiently.

I freeze the disks. I do not put them in a pie pan. to freeze. I have not enough room in my freezer. Then when i am ready to use them I do thaw them in room temp till it is thawed, then they are ready to roll out to go into your pie pate or pan

Drizzle 2 tablespoons ice water over the flour-butter mixture, and blend. Repeat with an additional 2 tablespoons water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, you?

To Rockytopfan,
Start with 3 tbsp of water, mix, if still crumbly add more water 1 tbsp at a time until the dough starts to stick together. You should be able to take a little in yours hands and squeeze it and have it just start to stick together.

The amount of ice water is not listed because it varies with how dry the flour is. The dryness of the flour is determined by what the weather is like when you are making the dough. Just use enough water so the dough comes together. Too much water will make the dough tough.

In the recipe I am looking at, it lists all the ingredients except how much water??? It says I can add up to 4 more, but 4 more than how many to start with

Do you have to thaw the crusts before adding filling and baking later?

How much ice water to begin with. It is not listed in the recipe

She does have the butter amt. correct. 2 sticks of butter is equal to 1 cup. Atleast Land o Lakes butter is 1/2 cup-per stick.

I found this recipe on RecipeZaar and it called for 1 cup butter.

Hi there, I was just re reading the recipe and noticed that they don't mention de amount of butter. About the Barefoot Contesa, I like her way of doing things, and about her PIE CRUSTwhat if I don't have a food processor' I have tried several recipes for pie crusts, they come out well, but still I haven't find one that I woud say. THIS IS THE ONE.

i agree with cynthiamills incorrect butter ingrdients

Honeyhouston8 Ina Garten, the Barefoot Contessa, has the pie recipe you are looking for. She uses part butter and part shortening. It is made in a food processor and is completely foolproof and easy. I use it all the time. It really is flaky and delicious. I add sugar when I want a sweeter crust and it does not change the consistency at all.

The butter in the ingredient list does not say how much butter to use for the crust.
I am assuming it means 2 sticks, but they should correct this.

I used to have a pie crust recipe which used shortening instead of butter. Does anyone out there have that recipe? It always came out great! HELP!!!!

The water needs to be very cold, but not frozen. Put some water into the coldest part of your refrigerator for a while until very cold, then use it.

I use cold water on my crusts all the time and it does a great job!

I want to know if you wait and thaw the frozen pie crust before baking a pie

For the pie do the water have to be frosen?