This easy and delicious pie crust recipe from Martha Stewart is perfect for any dessert or savory pie. With simple ingredients like butter, flour, and sugar, you can create a flaky, golden crust that’s crispy on the edges. It’s quick, versatile, and a must-have for your baking repertoire!
Recipe Ingredients:
- 1 cup (2 sticks) unsalted butter, chilled, plus more for pie plate
- 2 ½ cups all-purpose flour, plus more for rolling out dough
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 to 1/2 cup ice water
How To Make Pie Crust?
- Cube the butter: Cut butter into 8 pieces and refrigerate until needed.
- Mix dry ingredients: In a large bowl, combine flour, salt, and sugar.
- Incorporate butter into dry ingredients: Add chilled butter and use a pastry blender to incorporate it until the mixture resembles coarse meal with small pea-sized butter pieces.
- Finish mixing the dough: Drizzle 2 tbsp ice water over the mixture and blend. Repeat with another 2 tbsp. If the dough crumbles, add more water, 1 tbsp at a time, until it holds together when squeezed.
- Divide the dough: Turn the dough out onto a clean surface. Divide into two equal pieces, wrap in plastic, and refrigerate for at least 1 hour.
- Prepare to roll out the dough: Dust a work surface and rolling pin with flour. Roll the chilled dough to 1/8-inch thickness, turning frequently to prevent sticking.
- Arrange the crust in a pie tin: Butter the pie plate, roll dough over the pin, and unroll it into the pie plate. Gently pat the dough into place.
- Trim and fold the overhang: Trim excess dough, leaving a 1-inch overhang. Fold the dough under to reinforce the edge.
This flaky pie crust is ready for your favorite filling!
Recipe Tips:
- Keep the butter cold: Chilled butter creates a flakier crust. Cut it into small cubes and refrigerate it before using.
- Don’t overwork the dough: Mix the dough just enough to bring it together. Overworking can make the crust tough.
- Use ice water: Cold water helps the dough stay firm and prevents the butter from melting before baking.
- Chill the dough: Resting the dough in the fridge for at least an hour helps it firm up, making it easier to roll out.
- Roll the dough evenly: Roll it to 1/8-inch thickness and turn the dough as you go. This ensures an even crust and prevents sticking.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover pie crust cool to room temperature. Then, wrap it tightly in plastic wrap and store in the fridge for up to 3 days.
- Freeze: To freeze, wrap the dough in plastic wrap and place it in a freezer bag. It will stay fresh for up to 3 months. To use, thaw it in the fridge overnight before rolling out.
- Reheat: Preheat the oven to 350°F (175°C). Place the pie crust on a baking sheet and bake for 5-7 minutes until warm and crispy.
Nutrition Facts
Serving Size: 1 piece (24g)
- Calories: 113
- Total Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 116mg
- Potassium: 14mg
- Total Carbohydrate: 10g
- Dietary Fiber: 1g
- Sugars: 0g
- Protein: 1g
Check out More Recipes:
- Martha Stewart Old Fashioned Pancakes
- Martha Stewart Dutch Pancake
- Martha Stewart Easy Basic Pancakes Recipe
- Martha Stewart Buttermilk Pancakes
- Martha Stewart Hard Boiled Eggs
Martha Stewart Pie Crust
Description
This easy and delicious pie crust recipe from Martha Stewart is perfect for any dessert or savory pie. With simple ingredients like butter, flour, and sugar, you can create a flaky, golden crust that’s crispy on the edges. It’s quick, versatile, and a must-have for your baking repertoire!
Ingredients
Instructions
- Cube the butter: Cut butter into 8 pieces and refrigerate until needed.
- Mix dry ingredients: In a large bowl, combine flour, salt, and sugar.
- Incorporate butter into dry ingredients: Add chilled butter and use a pastry blender to incorporate it until the mixture resembles coarse meal with small pea-sized butter pieces.
- Finish mixing the dough: Drizzle 2 tbsp ice water over the mixture and blend. Repeat with another 2 tbsp. If the dough crumbles, add more water, 1 tbsp at a time, until it holds together when squeezed.
- Divide the dough: Turn the dough out onto a clean surface. Divide into two equal pieces, wrap in plastic, and refrigerate for at least 1 hour.
- Prepare to roll out the dough: Dust a work surface and rolling pin with flour. Roll the chilled dough to 1/8-inch thickness, turning frequently to prevent sticking.
- Arrange the crust in a pie tin: Butter the pie plate, roll dough over the pin, and unroll it into the pie plate. Gently pat the dough into place.
- Trim and fold the overhang: Trim excess dough, leaving a 1-inch overhang. Fold the dough under to reinforce the edge.
Notes
- Keep the butter cold: Chilled butter creates a flakier crust. Cut it into small cubes and refrigerate it before using.
Don’t overwork the dough: Mix the dough just enough to bring it together. Overworking can make the crust tough.
Use ice water: Cold water helps the dough stay firm and prevents the butter from melting before baking.
Chill the dough: Resting the dough in the fridge for at least an hour helps it firm up, making it easier to roll out.
Roll the dough evenly: Roll it to 1/8-inch thickness and turn the dough as you go. This ensures an even crust and prevents sticking.
Martha Stewart Pie Crust