Our Favorite Pie Crust

658 Ratings
  • 5 131
  • 4 153
  • 3 217
  • 2 117
  • 1 40

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.

Everyday Food, November 2007

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
40 mins
total:
3 hrs 30 mins
Yield:
Makes 1 crust
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Ingredients

Directions

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

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  • Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.

  • Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.

  • Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.

  • Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.

Cook's Notes

Always start with chilled dough and a well-floured work surface. Chilled dough does not soften as quickly as warmer dough; flour absorbs any moisture and prevents sticking.

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Reviews (29)

658 Ratings
  • 5 131
  • 4 153
  • 3 217
  • 2 117
  • 1 40
Martha Stewart Member
12/14/2018
Very good. I don't have a food processor, but the recipe worked well anyway.
Martha Stewart Member
11/21/2018
Easy tasty use every year
Martha Stewart Member
04/13/2018
I like this pie crust, and use it all the time. I tried to press 5 star.
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Martha Stewart Member
12/27/2016
I've been making this pie crust for a few years now and it's delicious every time. Flaky, buttery, flavorful goodness. Definitely recommend. Your other pie crusts have nothing on this.
Martha Stewart Member
03/16/2016
This was an easy recipe to follow and turned out perfectly...a first for me with pie crust! I don't have a food processor, or a decent pastry blender, so I just used my fingers to rub the flour into the cold butter. I followed the recipe measurements exactly though. Wonderful!
Martha Stewart Member
02/13/2015
I love recipe for pie crust. I changed to buttermilk instead of water to all my pie dough recipes. Makes a more tender and flakier crust I would like for you to try this. You will be surprised. Most of your recipes are the best that I have ever made and I am 63 yrs old. Great shows and the best recipes. Thank you
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Martha Stewart Member
05/13/2014
I made this recipe for a triple berry pie and I don't plan on ever using a store bought pie crust ever again! Tip: Mix all dry ingredients in food processor. Add butter and ice water being careful not to over mix with each addition of water. This recipe can be used for 2 pie shells but it's a bit thin, so better to use this for only one. For a double, I baked the pie for 20min with edges covered with foil, removed and baked another 25-30. Perfect Pie & Gorgeous!
Martha Stewart Member
11/27/2013
David J, they do not give baking instructions because it varies for pie to pie recipe. Some pies require a fully baked crust, partially or raw. I would check with your pie recipe
Martha Stewart Member
11/19/2013
Is that it? I just wrote this recipe down by hand to use on Thanksgiving and it just dead ends with no mention on baking directions. How long do I bake it for? Do I add my filling before or after putting it in the oven? Come on Martha!!
Martha Stewart Member
06/11/2013
I made the pie crust in blender & put in refridge overnight now to hard to roll out help!
Martha Stewart Member
06/03/2013
Love this crust. Use it for pies, quiches, etc. always a hit. You can spice it up with cinnamon or cloves for pumpkin pie.
Martha Stewart Member
04/18/2013
I made this pie crust, and it was the most delicious and fluffiest pie crust ever. I recommend it very much!!!
Martha Stewart Member
12/31/2012
good lace to find stuff
Martha Stewart Member
11/22/2012
How long and at what temp do you cook this crust at???
Martha Stewart Member
11/20/2012
This recipe has never failed me! I agree though, is there a WW flour version? Also, please clarify the yield. Is it one crust for the top and bottom of covered pie or just one layer. Thanks.
Martha Stewart Member
04/09/2012
What am I doing wrong? Can the dough become too chilled in the frig? When I rolled it out, the edges cracked and when I put in the pie plate it was still very dry on the outer edges. After baking, it broke at the slightest touch.
Martha Stewart Member
11/17/2011
i made an apple pie today, best pie i ever made in my life. It was her apple pie recipe too (the one she did on the Today show with meredith viera/bake off show), I used this crust and that apple pie recipe. Martha Stewart is a goddess.
Martha Stewart Member
04/26/2011
All I can say is...where have you been all these years pie crust?!
Martha Stewart Member
01/05/2011
I doubled the recipe and made a pumpkin pie and a chocolate meringue pie, I made the dough in my 14-cup food processor and it couldn't have been easier. This is the best tasting crust I have ever had, it has lots of buttery flavor. This is my new go-to crust recipe.
Martha Stewart Member
11/26/2010
Thanks for this recipe! I used to for our pumpkin pies and it turned out perfectly. The crust came out flaky and with a touch of sweetness, and the dough was very easy to work with. Just a heads up, I doubled the recipe and only needed 7 T of cold water, so just make sure to mix throughly before adding more water because depending on your house temp and humidity you may need more or less.
Martha Stewart Member
11/25/2010
It would've been nice if you suggested what temperature to bake it at and for how long. The recipe seems incomplete.
Martha Stewart Member
09/06/2010
nice if you added a metric conversion button
Martha Stewart Member
06/13/2010
This sounds really great but I just wish it had whole wheat flour. Do you have a good recipe for this? We use Kamut Wheat because it bakes up so well and has awesome nutrients in it...would love to find a healthy pie crust!! Thanks :)
Martha Stewart Member
03/24/2009
Just a little typo: 1 stick of butter is actually 8 tablespoons, not teaspoons.
Martha Stewart Member
03/24/2009
Just a little typo: 1 stick of butter is actually 8 tablespoons, not teaspoons.
Martha Stewart Member
03/24/2009
Just a little typo: 1 stick of butter is actually 8 tablespoons, not teaspoons.
Martha Stewart Member
01/26/2009
sorry - left out "water" after 3 tablespoons
Martha Stewart Member
01/26/2009
This recipe is very similar to Craig Claiborne's recipe which uses egg yolks, lemon jucie, 3 tablespoons of cold and more sugar besides the butter and flou. The crust can be used immediately or refrigerated and brought to room temp if used later
Martha Stewart Member
11/18/2008
The best pie crust I have ever had no more frozen pie crust for me.
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