Pie Crust Recipes

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Easy Pie Crust

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Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.

Basic Pastry Dough

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This dough is perfect for Brandied Fruit Tartlets or Salted Chocolate Tartlets.

Every home baker needs a reliable pie crust recipe, and Martha's version is a tender, flaky crust that will be the classic base for all your summer, fall, and Thanksgiving pies. If mixing the pie dough by hand feels like a stretch, you can also make this recipe using a food processor.

Pie Crust for Sweet Potato Pie

Use this pie crust to make desserts like our Sweet Potato Pie with Pecan Topping.

Pate Brisee (Pie Dough)

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Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.

Our Favorite Pie Crust

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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.

Test Kitchen's Favorite Pate Brisee

To avoid creating water pockets in your brisee (which will wreak havoc in your dough), make sure to strain the ice out of the water before drizzling it in and processing.

Graham Cracker Crust

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Use this graham cracker crust recipe to make our Summer Fruit Cream Pie.

Press-In Shortbread Pie Crust

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Because the dough isn't rolled out, you don't need a rolling pin -- just a mixing bowl and a spoon. The finished crust is crisp, cookielike, and sophisticated. Use this recipe as a crust for our Pumpkin Tart.

Gingersnap Crust

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This tasty pie crust is featured in the Butterscotch Cream Pie recipe from "The Craft of Baking," by pastry chef Karen Demasco.

Cream Cheese Pie Crust

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A combination of butter and cream cheese produces a forgiving crust that's supple and a joy to roll out. The cream cheese gives the crust a lovely tang. And the simple fluted edge is a traditional finishing touch. Use this recipe as a crust for our Pecan Pie.

Cheesecake-Crust Dough

Use this recipe to make our New York-Style Cheesecake with Cookie Crust.

Inspiration and Ideas

Piecrust 101

Pate Brisee for Plum Crumb Pie

Use this pate brisee for pie crusts with many of our favorite desserts, such as our Plum Crumb Pie.

Perfect Pate Brisee

Gluten-Free Spiced Pumpkin Pie

Test-Kitchen Piecrust

Making piecrust can leave a cook feeling like a magician. Combine flour, water, and butter with just a bit of sugar and salt and -- presto! -- the result is a tender, flaky pastry that elevates just about any filling. The trick, of course, is in the method -- a simple but precise series of steps that, through baking thousands of pies, our test-kitchen staff has trial-and-errored down to a science.

All Pie Crust Recipes

Essential Pate Brisee

This recipe promises the ability to use this pate brisee in a variety of recipes. Try it with Martha's Shaker Lemon Pie, Maple Custard Pie, Martha's Sour Cherry Pie, and the Navy Bean Pie.

Mini Berry Pies

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These single-serving desserts are small, but the flavors inside --blueberry and raspberry -- are big. The heart cutout (made with a cookie cutter) provides a peek at the filling.

Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies

This recipe can be found in "Martha Stewart's Baking Handbook" and can be used in recipes such as John Barricelli's Fruit-Filled Hand Pies and Shaker Lemon Pie.

Freeze It: Easy Pie Crust

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Shortcut your way to wonderful pies.

Pie Crust for Spiced Butternut-Squash Pie

A pie made from scratch is always a treat, and it only requires a little extra effort. Our tips will help you achieve a flaky crust for the best holiday desserts. Use this recipe when making our Spiced Butternut-Squash Pie.

Cheddar Double-Pie Crust

This is the ideal pie crust for Cheddar-Crusted Apple Pie.

Piecrust for Coconut Cream Pie

Use one half of this recipe for the coconut cream pie, and freeze the other one for another single-crust pie.

Versatile Pate Brisee

This simple recipe is an ideal base for many pies and tarts, sweet or savory.

Crisp Rice-Almond Piecrust

The butter, brown sugar, and almonds in this crust make for a really rich flavor -- it tastes like a cookie! Blind-baking before filling keeps it crisp. Use it to whip up our Gluten-Free Spiced Pumpkin Pie. Martha made this recipe on "Martha Bakes" episode 810.

Pate Brisee for Pumpkin Pie

The amount of water you need to add to the flour can vary from four to six tablespoons -- on damp or humid days, less water is needed.

Easy Press-In Pie Crust

With graham crackers or chocolate or vanilla wafers, some butter, and a bit of salt and sugar, you can make an irresistible homemade piecrust -- no rolling required.

Almond Shortcrust Pastry

This nutty shortcrust pastry becomes the perfect base for our favorite Blueberry Jam Tartlets.

Pate Brisee

Use this crust to make our Chai-Spice Apple Pie, Lavender-Grape Tart, and Caramel-Walnut Pie.

Pate Brisee for Maple Bourbon Pecan Pie

Use this recipe with our Maple Bourbon Pecan Pie.

Classic Pate Sablee

Pate Sucree and Pate Sablee: The French oftenuse these two classic crusts for tarts. Pate sucree is light and crisp; pate sablee is richand crumbly (indeed, its name comes fromthe French word for "sand"). The former is alittle easier to roll out; the latter can bepressed into the pan with your fingertips.

Basic Pie Dough for Spinach and Gruyere Quiches

Use this basic pie dough recipe to make the crust for our Spinach and Gruyere Quiches.

Perfect Nut Crust

This recipe makes a great base for Martha's Buttermilk-Blueberry Tart with Walnut Crust or Nut-Crusted Cranberry Tart.

Chocolate-Pecan Pie

Blue Hill at Stone Barns conducted a search for the perfect pie recipes, drawing budding bakers and seasoned pros to submit their recipes for some of the most delicious pies. Third-place winner Tom Ribando shares his recipe for chocolate-pecan pie.

Pie Dough for Caramelized Apple Tart

Use this pie dough to make our Caramelized Apple Tart.

Pate Brisee for Woven Dried-Fruit Tart

Use this recipe to make our Woven Dried-Fruit Tart and Pumpkin Pie.

Pie Crust

Use this Pie Crust recipe to make our Chicken-and-Artichoke-Heart Potpies.

Vegan Piecrust

Equal amounts of safflower oil and water create an easy-to-roll flaky crust. For a heartier crust, replace half of the all-purpose flour with spelt flour.

Pate Brisee for Spiced Apple Pie

To ensure a flaky crust, chill the butter and the flour before using. A food processor yields the best results, but you can use a pastry cutter instead; work quickly so that the butter remains cold. This recipe provides the crust for our Spiced Apple, Pear-Cranberry, and Maple Pumpkin pies.

Pate Brisee to Make One Double-Crust 9-Inch Pie

A reliable pie crust recipe is an essential. And this particular recipe for Pate Brisee that makes one double-crust 9-inch pie, great for apple pies and other rustic fruit desserts, is a great one to have.

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