Martha Stewarts Foolproof Pie Crust

Total Time
Prep 15 mins
Cook 0 mins

It's a good thing! And I'll keep all other comments to myself.


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

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.

CindyMarie September 18, 2008

I have made this several times...just getting around to rating it. Wonderful recipe, nice buttery flaky crust.

Irish350 November 29, 2009

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!

atm1970 April 09, 2006