New This Month

Easy Pie Crust

1205

Prep now and enjoy wonderful pies all summer. Make the crust and topping ahead, and keep them in the freezer.

  • Prep:
  • Total Time:
  • Yield: Makes 2
Easy Pie Crust

Photography: Clive Streeter

Source: Everyday Food, July/August 2003

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 sticks chilled unsalted butter, cut into pieces

Directions

  1. To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.

  2. Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.

  3. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.

  4. To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.

  5. Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.

  6. Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

Reviews Add a comment

  • careys25
    18 MAY, 2017
    Love this pie crust!!! Will use this as my pie crusts for now on!!!
    Reply
  • carthompson66
    11 FEB, 2017
    Does this recipe include the top?
    Reply
  • ambie9455gmail
    17 JAN, 2017
    Can this be done over night?
    Reply
  • turnagejyahoo
    26 DEC, 2015
    So what do you do with the lentils after you've used them to help with the crust? I'm new to cooking and am quite the amateur...
    Reply
  • Mimaw_in_Tennessee
    31 DEC, 2014
    I made a couple of pumpkin pies for Christmas with this recipe. I've never had much luck making pie crusts, but this worked great. My daughter-in-law even commented that she usually doesn't eat the rim of the pie crust, but this one was great. I give this recipe 5 stars!
    Reply
  • bkp1
    23 OCT, 2014
    Video calls for 1 T sugar but recipe is 1 teaspoon. Which is correct?
    Reply
    • LindaG0712
      7 NOV, 2014
      Did you happen to try this yet? I was wondering which is the correct one as well.
  • Karen1970
    10 NOV, 2013
    Great video. I understand more why the bits of butter make the crusts flaky. I'm a little confused about the freezing. The video seemed to say to freeze them as disks, while the directions say to freeze them in the pie plate. How do you freeze a two crust pie in the pie plate? Do you add the filling? Thanks.
    Reply
  • MrsMel
    2 FEB, 2013
    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!!
    Reply
  • suealf
    14 NOV, 2012
    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.
    Reply
  • Mgeotsalitis
    10 NOV, 2012
    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.
    Reply