New This Month

Easy Pie Crust


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


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


  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!!!
  • carthompson66
    11 FEB, 2017
    Does this recipe include the top?
  • ambie9455gmail
    17 JAN, 2017
    Can this be done over night?
  • 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...
  • 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!
  • bkp1
    23 OCT, 2014
    Video calls for 1 T sugar but recipe is 1 teaspoon. Which is correct?
    • 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.
  • 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!!
  • 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.
  • 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.