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Basic Pie Dough for Apple Pie

Return to How-to with Allie: Apple Pie.

  • Yield: Makes enough dough for 1 double-crust pie or 2 single-crust pies
Basic Pie Dough for Apple Pie

Source: Everyday Food, November 2006


  • 2 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
  • 1/4 to 1/2 cup ice water


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

  2. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.

  3. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.

Cook's Note

Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.

Reviews (1)

  • ljo84 10 Oct, 2011

    Amazing pie crust! It was flaky, flavorful and delicious! I doubled the recipe and used the crust for an apple pie, pecan and pumpkin. Thanksgiving was brilliant at our house this year!

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