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Our Favorite Pie Crust


The pastry blender is a useful tool to evenly incorporate ice water into the flour-and-butter mixture. Adding just a little ice water at a time ensures that the dough attains the right texture.

  • Prep:
  • Total Time:
  • Yield: Makes 1 crust
favorite pie crust

Photography: David Loftus

Source: Everyday Food, November 2007


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


  1. In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.

  2. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.

  3. Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.

  4. Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.

  5. Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.

Cook's Notes

Always start with chilled dough and a well-floured work surface. Chilled dough does not soften as quickly as warmer dough; flour absorbs any moisture and prevents sticking.

Reviews Add a comment

  • frenziedflame37
    27 DEC, 2016
    I've been making this pie crust for a few years now and it's delicious every time. Flaky, buttery, flavorful goodness. Definitely recommend. Your other pie crusts have nothing on this.
  • deriqueenii
    16 MAR, 2016
    This was an easy recipe to follow and turned out perfectly...a first for me with pie crust! I don't have a food processor, or a decent pastry blender, so I just used my fingers to rub the flour into the cold butter. I followed the recipe measurements exactly though. Wonderful!
  • bevierg
    13 FEB, 2015
    I love recipe for pie crust. I changed to buttermilk instead of water to all my pie dough recipes. Makes a more tender and flakier crust I would like for you to try this. You will be surprised. Most of your recipes are the best that I have ever made and I am 63 yrs old. Great shows and the best recipes. Thank you
  • Becca LJ
    13 MAY, 2014
    I made this recipe for a triple berry pie and I don't plan on ever using a store bought pie crust ever again! Tip: Mix all dry ingredients in food processor. Add butter and ice water being careful not to over mix with each addition of water. This recipe can be used for 2 pie shells but it's a bit thin, so better to use this for only one. For a double, I baked the pie for 20min with edges covered with foil, removed and baked another 25-30. Perfect Pie & Gorgeous!
  • Meg F
    27 NOV, 2013
    David J, they do not give baking instructions because it varies for pie to pie recipe. Some pies require a fully baked crust, partially or raw. I would check with your pie recipe
  • David J
    19 NOV, 2013
    Is that it? I just wrote this recipe down by hand to use on Thanksgiving and it just dead ends with no mention on baking directions. How long do I bake it for? Do I add my filling before or after putting it in the oven? Come on Martha!!
  • dakotajan4
    11 JUN, 2013
    I made the pie crust in blender & put in refridge overnight now to hard to roll out help!
  • morgan15x
    3 JUN, 2013
    Love this crust. Use it for pies, quiches, etc. always a hit. You can spice it up with cinnamon or cloves for pumpkin pie.
  • Rana Checralla
    18 APR, 2013
    I made this pie crust, and it was the most delicious and fluffiest pie crust ever. I recommend it very much!!!
  • Peggy Pomeroy
    31 DEC, 2012
    good lace to find stuff