Basic Pie Dough

65 Ratings
  • 5 15
  • 4 11
  • 3 22
  • 2 13
  • 1 4

Make your own pie dough and pass on the store-bought stuff with this foolproof recipe. The milk adds a little more fat and makes rolling out the dough much simpler.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Gallery

Recipe Summary

Yield:
Makes 1 double-crusted 9- or 10-inch pie
Advertisement

Ingredients

Directions

  • In a large bowl or in the bowl of a food processor, combine the flour and salt. Add the butter and cut in or pulse until the mixture resembles a coarse meal. (To "cut in" means to mix cold fat such as butter with dry ingredients to form small pieces.) Pour in the milk. Combine just until the dough holds together in a ball.

    Advertisement

  • Turn the dough onto a piece of plastic wrap and lift the sides toward the middle to press them together. Cut the dough in half. Form each piece into a disk and wrap in plastic. Refrigerate for at least 15 minutes. If the dough has been refrigerated in advance, remove 15 minutes before using.

Advertisement

Reviews (8)

65 Ratings
  • 5 15
  • 4 11
  • 3 22
  • 2 13
  • 1 4
Martha Stewart Member
12/16/2018
I use salted butter, so I omitted the salt. Butter adds flavor, milk adds flavor, time in fridge helps the flour absorb the liquid. I freeze my butter, then grate it for fast easy incorporating into the flour.
Martha Stewart Member
12/19/2015
I used this recipe to make my first pie from scratch. It was a good recipe for a first timer.
Martha Stewart Member
08/17/2013
I love this dough, I also use it to make cinnamon twist an other treats people love them. But the best is the apple pie. Thanks Martha I cook so much better.
Advertisement
Martha Stewart Member
06/29/2011
So good and so dependable! I have used it numerous times with great success. The milk increases the flexibility of the dough and adds to the flavor. Try it! You will be surprised at how easy and reliable it is!
Martha Stewart Member
02/07/2011
I had to use salted butter, adj down the added salt and couldn't add but 1/4 c milk or dough would have been too wet to handle. Rolled out nicely.
Martha Stewart Member
02/07/2011
I have always used lard
Advertisement
Martha Stewart Member
01/11/2011
After watching the video I understand why the milk. Years ago my mom asked the owner of a local cafe how to make his pie dough, he said his secret was milk.
Martha Stewart Member
11/26/2010
This makes a wonderful and nearly indestructable dough. I have used these proportions to make pie crust for many years and it has never failed. No frills, just good pie. It really is best to keep it simple!
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 11/28/2022