Martha Stewarts Foolproof Pie Crust

"It's a good thing! And I'll keep all other comments to myself."
 
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photo by cuisine by francine photo by cuisine by francine
photo by cuisine by francine
photo by ncmysteryshopper photo by ncmysteryshopper
Ready In:
15mins
Ingredients:
5
Serves:
8
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ingredients

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directions

  • Put the flour, salt and sugar into a food processor and pulse once or twice.
  • Add the butter and process until the mixture looks grainy.
  • Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
  • Decant the loose dough onto a piece of plastic wrap.
  • Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
  • Split into two pieces and wrap each and chill for at least 4 hours before using.
  • Dough can be made ahead for up to one week.

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Reviews

  1. This is my favorite roll-out pie crust. However, when I first started making it I was disappointed with the edge because it puffed while baking, making the neat, decorative pinched edge no longer visible. After a few trials, I discovered by accident that refrigerating the completely assembled pie for 30-90 minutes before baking keeps the edge looking neat. Now, I do this every time.
     
  2. Food processor pie dough, where have you been all my life?! I will never need another crust recipe again! Made this for our Thanksgiving Day pies and could not believe how easy it was! Flaky, yummy goodness. Sigh.....
     
  3. I have made this several times...just getting around to rating it. Wonderful recipe, nice buttery flaky crust.
     
  4. Excellent. I used this for a crust for Chicken Pot Pie. I improvised because I was too lazy to get the food processor out and used my immersion blender instead.I had great results and a light flaky crust. Thanks for posting!
     
  5. Thank you for this, the last time I used an oil based recipe for my pot pie which tasted, well, oily, and it didn't come together well, so I was happy to find a butter-based one I could make in the processor, this was so easy. I skipped the sugar and didn't refrigerate before rolling it out (I'm sure the chilling helps with the rolling out but I didn't have a hard time even without the refrigeration). I did make the crusts, fill the pot pie, cover with plastic wrap and stick in the fridge till it was time to bake at dinner. It easily made 2 large crusts and I even had extra, I didn't have to scrimp and pinch to get 2 crusts out of it (to my relief.) I cannot stress how easy this recipe was especially after my first time using another recipe which I was so disappointed with. Butter flavor was great, thank you for my new lazy crust recipe!
     
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Tweaks

  1. I have had to add a full 1/2 cup water.
     

RECIPE SUBMITTED BY

My name is Kaccy. I'm in my mid 30's, live in New Mexico. DH is Mike. I have a 22 yr son, Chris. 17 yr step-son, Dallas and 14 yr step-daughter, Ashley. I am a Christian, like to cook, make candles and other crafts. I love outdoors!!! I'm a Artesia Bulldog Fan!!! and a Bronco's Fan! I waitress and love it. I work at a nice little "brew pub" and just have a blast with my customers.
 
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