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Easy Pie Crust

Recipe photo courtesy of Clive Streeter

Prep now and enjoy wonderful pies all summer. Make the crust and topping ahead, and keep them in the freezer.

Source: Everyday Food, July/August 2003
Total Time Prep Yield



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How would you rate this recipe?
  • careys25
    18 MAY, 2017
    Love this pie crust!!! Will use this as my pie crusts for now on!!!
  • ambie9455gmail
    17 JAN, 2017
    Can this be done over night?
  • turnagejyahoo
    26 DEC, 2015
    So what do you do with the lentils after you've used them to help with the crust? I'm new to cooking and am quite the amateur...
  • Mimaw_in_Tennessee
    31 DEC, 2014
    I made a couple of pumpkin pies for Christmas with this recipe. I've never had much luck making pie crusts, but this worked great. My daughter-in-law even commented that she usually doesn't eat the rim of the pie crust, but this one was great. I give this recipe 5 stars!
  • Karen1970
    10 NOV, 2013
    Great video. I understand more why the bits of butter make the crusts flaky. I'm a little confused about the freezing. The video seemed to say to freeze them as disks, while the directions say to freeze them in the pie plate. How do you freeze a two crust pie in the pie plate? Do you add the filling? Thanks.
  • MrsMel
    2 FEB, 2013
    I am converted!!!! I have been using a pie crust recipe handed down to me from my mother-in-law since I got married. It used lard, so that's all I knew and all I used. Until today when I didn't have any lard and was not feeling up to going to the store. Tried this recipe, and I'll admit I was a little hesitant with all that butter, seemed like a LOT. But oh my, OH MY, tasty, flaky, crispy on the outside and tender inside! Even the bottom crust was delish!! Thank you, Martha, LOVE IT!!
  • suealf
    14 NOV, 2012
    This pie crust is awesome! Fantastic! Martha makes it in a food processor which is super easy.You just have to make sure you put the entire 1/2 cup ice water in the dough. Put it in slowly and pulse lightly as you go. I think it is better chilled for 1/2 hour instead of an hour. It gets too hard otherwise. I LOVE this recipe and always use it.
  • Mgeotsalitis
    10 NOV, 2012
    Your website isn't working. I couldn't save nor e-mail the recipe although I'm a subscriber and have an on-line account.
  • Joseph_Erdos
    11 NOV, 2010
    The missing ingredients is now fixed.
  • crazy4baking
    4 NOV, 2010
    How much ice water? I don't see it listed with the ingredients.

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