Martha Stewart Pie Crust Recipe

This Martha Stewart Pie Crust Recipe is a buttery and flaky classic, which uses chilled butter and ice water for perfect texture. It’s a foolproof recipe, great for any sweet or savory pie, yielding two crusts for 8-inch or 9-inch pies.

Martha Stewart Pie Crust Recipe Ingredients

• 1 cup (2 sticks) unsalted butter, chilled, plus more for pie plate
• 2 1/2 cups all-purpose flour, plus more for rolling out dough
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup ice water

How To Make Martha Stewart Pie Crust Recipe

1. Cube the butter: Cut each stick of chilled butter into 8 pieces. Return to refrigerator until ready to use.
2. Mix dry ingredients: In a large bowl, whisk together flour, salt, and sugar.
3. Incorporate the butter: Add chilled butter to the flour mixture. Use a pastry blender to cut the butter into the flour until the texture resembles coarse meal with pea-sized bits of butter.
4. Add ice water gradually: Drizzle 2 tablespoons of ice water over the mixture and blend. Repeat with another 2 tablespoons. Add more water, 1 tablespoon at a time, until the dough holds together when squeezed.
5. Divide and shape dough: Turn dough onto a clean work surface. Divide into two equal portions. Shape each into a flat disk.
6. Wrap and chill: Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour.
7. Roll out dough: Lightly flour your work surface. Place one chilled dough disk in the center and lightly dust the top with flour. Using a rolling pin, roll from the center outward, turning the dough a quarter turn after each roll. Continue until dough is about 1/8 inch thick.
8. Place in pie plate: Lightly butter the pie plate. Roll dough around the rolling pin and gently unroll it over the pie plate.
9. Fit and trim crust: Gently pat the dough into the pie plate. Trim overhang with a knife or kitchen shears, leaving a 1-inch overhang. Fold the edge under to reinforce.

Recipe Tips

• Why use cold butter?
  Cold butter creates flaky layers—room temperature butter will melt too quickly.
• Can I use a food processor?
  Yes, pulse the butter and flour mixture carefully to avoid overmixing.
• What if the dough cracks when rolling?
  Let it sit for 5 minutes to soften slightly, then try again.
• How to prevent shrinking?
  Chill the shaped crust again before baking.
• Can I freeze the dough?
  Yes, wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before using.

What To Serve With Pie Crust

Use this pie crust as a base for:

• Classic apple or cherry pie
• Pumpkin or pecan pie
• Quiche or savory tarts
• Chicken pot pie
• Hand pies or galettes

How To Store Pie Crust

Refrigerate: Wrap dough disks in plastic and refrigerate for up to 3 days.

Freeze: Wrap tightly in plastic and foil, then freeze up to 3 months. Thaw in refrigerator before rolling.

Pie Crust Nutrition Facts

• Calories: ~160 kcal per 1/8 of a crust
• Carbohydrates: 13g
• Protein: 2g
• Fat: 11g
• Sugar: 1g

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I substitute shortening for butter?
Yes, but butter provides better flavor. Some prefer a mix of both.

What if I don’t have a pastry blender?
Use two knives or your fingertips to cut the butter into the flour.

Why is my crust tough?
Overworking the dough can cause toughness—mix only until just combined.

Do I need to blind bake this crust?
Yes, for custard or cream pies. Use pie weights and bake 15–20 minutes.

Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend—texture may vary.

Try More Recipes:

• Martha Stewart Lemon Sugar Cookies
• Martha Stewart Gingerbread Cookies Recipe
• Martha Stewart Fired Me Cookie Recipe