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Our Favorite Pie Crust

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Recipe photo courtesy of David Loftus

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.

Source: Everyday Food, November 2007
Total Time Prep Yield

Ingredients

Directions

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

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How would you rate this recipe?
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  • eugeniahuvalao
    13 APR, 2018
    I like this pie crust, and use it all the time. I tried to press 5 star.
    Reply
  • frenziedflame37
    27 DEC, 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.
    Reply
  • deriqueenii
    16 MAR, 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!
    Reply
  • bevierg
    13 FEB, 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
    Reply
  • Becca LJ
    13 MAY, 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!
    Reply
  • Meg F
    27 NOV, 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
    Reply
  • David J
    19 NOV, 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!!
    Reply
  • dakotajan4
    11 JUN, 2013
    I made the pie crust in blender & put in refridge overnight now to hard to roll out help!
    Reply
  • morgan15x
    3 JUN, 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.
    Reply
  • Rana Checralla
    18 APR, 2013
    I made this pie crust, and it was the most delicious and fluffiest pie crust ever. I recommend it very much!!!
    Reply

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