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This dough can also be made in a food processor: Pulse together all ingredients, except egg yolks and vanilla, until crumbly, 10 to 20 seconds. Slowly add yolks and vanilla until dough just holds together.

Source: Martha Stewart Living, November 1996



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How would you rate this recipe?
  • Shy Cloud
    31 AUG, 2013
    I made this crust with one of her banana cream pie recipes, and it was gone instantly. My sister even said that it was the best pie crust she had ever eaten! I would recommend putting some more moisture in, at least from my experience and other reviews that were left. Not too much though! Delicious!
  • aulait
    10 SEP, 2011
    Tho' not prepared yet,see a few Reasons for Other Reviewer's conflicts w/Dough.Humidity interacts w/Flour.May need to use less or more.Add in Lower amounts.Yolks and Butter Are liquids once baked. Try to back~up the food items by 1 egg &equal of 1 egg w/White Only.Try less not roll too Thin.Use rolling Pin to "help" take to Pan.Cold helps too.Hot room/weather will "break" Dough.
  • pathwhite
    24 NOV, 2010
    I've made this pie for about six Thanksgivings now, because it's my daughter's favorite. This crust is miserable to make, though. It crumbles, tears, won't be rolled out, and must be patched in the pan, and then it burns (even with tin foil). I have to keep making it but would welcome any suggestions for making it work better. I've had years of experience baking pies and do fine, but not with this one!
  • soaerang
    26 NOV, 2009
    Maybe I did something wrong, but my dough never held together. Even after being chilled, it was too crumbly and wasn't able to be rolled out. I pressed it into a pie plate instead of rolling it out. Not sure how it will turn out - it's still in the oven.

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