Our Favorite Pie Crust

Rating: 3.33 stars
658 Ratings
  • 5 star values: 131
  • 4 star values: 153
  • 3 star values: 217
  • 2 star values: 117
  • 1 star values: 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 star values: 131
  • 4 star values: 153
  • 3 star values: 217
  • 2 star values: 117
  • 1 star values: 40
Anonymous
Rating: 5 stars
12/14/2018
Very good. I don't have a food processor, but the recipe worked well anyway.
Anonymous
Rating: 5 stars
11/21/2018
Easy tasty use every year
Anonymous
Rating: 1 stars
04/13/2018
I like this pie crust, and use it all the time. I tried to press 5 star.
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Anonymous
Rating: 5 stars
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.
Anonymous
Rating: 5 stars
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!
Anonymous
Rating: Unrated
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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Anonymous
Rating: Unrated
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!
Anonymous
Rating: Unrated
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
Anonymous
Rating: Unrated
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!!
Anonymous
Rating: Unrated
06/11/2013
I made the pie crust in blender & put in refridge overnight now to hard to roll out help!
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
04/18/2013
I made this pie crust, and it was the most delicious and fluffiest pie crust ever. I recommend it very much!!!
Anonymous
Rating: Unrated
12/31/2012
good lace to find stuff
Anonymous
Rating: Unrated
11/22/2012
How long and at what temp do you cook this crust at???
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: 5 stars
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.
Anonymous
Rating: Unrated
04/26/2011
All I can say is...where have you been all these years pie crust?!
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
09/06/2010
nice if you added a metric conversion button
Anonymous
Rating: Unrated
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 :)
Anonymous
Rating: Unrated
03/24/2009
Just a little typo: 1 stick of butter is actually 8 tablespoons, not teaspoons.
Anonymous
Rating: Unrated
03/24/2009
Just a little typo: 1 stick of butter is actually 8 tablespoons, not teaspoons.
Anonymous
Rating: Unrated
03/24/2009
Just a little typo: 1 stick of butter is actually 8 tablespoons, not teaspoons.
Anonymous
Rating: Unrated
01/26/2009
sorry - left out "water" after 3 tablespoons
Anonymous
Rating: Unrated
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
Anonymous
Rating: Unrated
11/18/2008
The best pie crust I have ever had no more frozen pie crust for me.
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