Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Basic Pie Crust 3.3 (184) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 20, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 40 mins Yield: 1 9-inch crust This recipe can be used for any pie or tart that calls for a single 9-inch crust, like our Coconut Custard Pie. The all-butter pie crust comes together in the food processor—which is our favorite way to make pie dough—and can be made ahead and refrigerated for a few days (or frozen for up to three months). Ingredients 1 ¼ cups all-purpose flour (spooned and leveled), plus more for rolling ½ teaspoon salt ½ teaspoon sugar ½ cup (1 stick) cold unsalted butter, cut into pieces 2 to 4 tablespoons ice water Directions In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Dont overmix. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days). On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day. Cook's Notes To freeze: Wrap in plastic and foil; freeze up to 3 months. Thaw in refrigerator. Rate it Print