This Martha Stewart's pie crust recipe is a classic, known for its perfectly flaky and buttery texture that goes well with both sweet and savory fillings. With simple ingredients and easy instructions, it's a go-to recipe for creating a tender, golden crust every time.
Martha Stewart's Pie Crust recipe is a classic favorite, known for its buttery, flaky layers and reliable results. Whether you're baking a sweet apple pie, pumpkin pie, or a savory quiche, this homemade pie crust provides the perfect foundation for any dish.
This easy butter pie crust recipe is perfect for both new and experienced bakers. Whether you're making holiday desserts, celebrating a special occasion, or just enjoying a weekend treat, this recipe guarantees a tender and golden pie crust every time. With simple steps and just a few ingredients, it's a must-have for any pie lover.
Since you are here and love pie recipes, check out these Jollibee Peach Mango Pies.
Ingredients for this Martha Stewart's Pie Crust Recipe
Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- All Purpose Flour: has the perfect amount of gluten that keeps your crust tender yet sturdy.
- Salt: enhances the flavor of the crust and helps balance out the sweetness of your filling. It also brings out the richness of the butter.
- Sugar: helps with browning and giving your pie crust a golden color as it bakes. It also adds a bit of sweetness.
- Unsalted Butter: creates a tender, flaky pie crust. Cold butter creates pockets of fat in the flour that melts and releases steam, which forms layers. Cold butter keeps the dough from becoming greasy.
- Ice Water: brings the dough together without warming up the butter. The water should be ice-cold to prevent the butter from melting.
How to make this famous pie crust
Make sure to scroll down to the recipe card at the end of this post for the full step-by-step instructions.
- In a large bowl, whisk together the flour, salt, and sugar.
- Add the cold, diced butter to the flour mixture. Use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Gradually add the ice water, 1 tablespoon at a time, mixing with a fork or your hands until the dough just comes together. Be careful not to overwork the dough; it should hold together when pressed but still be slightly crumbly.
- Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). Chilling the dough allows the butter to firm up, making it easier to roll out.
- On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Carefully transfer the rolled-out dough to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess dough, leaving about a 1/2-inch overhang.
- If making a double-crust pie, repeat the rolling process with the second disk of dough. For a single-crust pie, crimp the edges as desired, and proceed with your pie recipe.
- If pre-baking the crust, prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes until the edges are golden. Remove the weights and parchment and bake for an additional 5-7 minutes until the bottom is lightly browned.
Tips and Tricks for the Best Pie Crust
- Keep everything cold. When making your pie crust, it's important to keep your ingredients cold, especially the butter and water. This prevents the butter from melting into the flour, which can result in a tough and dense crust rather than a flaky one.
- Don't overwork the dough. Overworking your dough can cause the gluten to overdevelop, causing your crust to become chewy. When mixing and rolling out your dough, handle it as little as possible.
- Rest the dough. Letting the dough chill in the fridge for at least an hour allows the gluten to relax and the butter to firm up, making the dough easier to roll and resulting in a flakier crust.
- Add just a little bit of water. Starting with too much water can make the dough sticky, while using too little can make it crumbly. Begin with the least amount and add more as needed.
- Be careful when rolling. Avoid adding too much flour, as it can toughen the crust. Instead, roll the dough gently, turning it frequently to prevent sticking.
- Prevent shrinkage. To prevent your dough from shrinking, allow it to rest in the pie dish for 10-15 minutes before baking, giving the gluten time to relax.
Frequently Asked Questions - FAQ
Why is my Martha Stewart’s Pie Crust tough instead of flaky?
Avoid overworking the dough and using too much water to prevent your pie crust from turning out tough. Overworking the dough develops gluten, which is good for bread but not for pie crust. To make sure you get a tender crust, mix the dough gently and stop as soon as it comes together. Use just enough water for the dough to hold its shape.
Can I use salted butter instead of unsalted butter?
It is best to use unsalted butter because it allows you to control the amount of salt in your recipe. Salted butter can make your crust too salty. If you use salted butter, remember to reduce the amount of salt you add to your recipe.
Do I need to chill the dough?
Yes, chilling the dough is very important for a flaky crust. When the dough rests in the fridge, the butter firms up again, which helps create flaky layers during baking. It also prevents the dough from shrinking when baking. If you skip chilling, the dough may become too soft to work with.
Can I make this pie dough in advance?
Yes, it's a great time-saver. You can keep your dough in the fridge for up to two days. After preparing your dough, tightly wrap it in plastic wrap and store it in the refrigerator. If it has been in the fridge for a while and is too stiff to roll out, let it sit on the counter at room temperature for about 10-15 minutes until it softens.
How do I avoid cracks when rolling out the dough?
Cracking can occur if the dough is too cold or too dry. If the dough is too cold, let it sit at room temperature for a few minutes before rolling it out. If the dough sticks and cracks as you roll, simply pinch it back together gently or dab a bit of water on the cracked edges and press them back together.
Can I freeze Martha Stewart’s Pie Crust?
Absolutely! Pie dough freezes really well, which is great for busy bakers. After forming the dough, wrap it tightly in plastic wrap and place it in a freezer-safe bag. The dough will stay good in the freezer for up to three months. When you're ready to use it, thaw the dough in the fridge overnight before rolling it out.
Martha Stewart’s Pie Crust Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter 2 sticks, cold and cut into small pieces
- 1/4 to 1/2 cup ice water Start with less and add more as needed.
Instructions
- In a large bowl, whisk together the flour, salt, and sugar.2 1/2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon sugar
- Add the cold, diced butter to the flour mixture. Use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.1 cup unsalted butter
- Gradually add the ice water, 1 tablespoon at a time, mixing with a fork or your hands until the dough just comes together. Be careful not to overwork the dough; it should hold together when pressed but still be slightly crumbly.1/4 to 1/2 cup ice water
- Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). Chilling the dough allows the butter to firm up, making it easier to roll out.
- On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Carefully transfer the rolled-out dough to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess dough, leaving about a 1/2-inch overhang.
- If making a double-crust pie, repeat the rolling process with the second disk of dough. For a single-crust pie, crimp the edges as desired, and proceed with your pie recipe.
- If pre-baking (blind baking) the crust, prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes until the edges are golden. Remove the weights and parchment and bake for an additional 5-7 minutes until the bottom is lightly browned.
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