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    You are in: Home / Recipes / Martha White's Perfect Pie Crust Recipe
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    Martha White's Perfect Pie Crust

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Connie K's Note:

    While the ingredients are familiar, it is the technique that sets this recipe apart. Cutting in the first half the shortening in small pieces developes tenderness, and the cutting in the second half until the size of small peas gives flakiness. Martha White and other Southern flours have less protien (less gluten to develop) which helps to produce a more tender crust.

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    Units: US | Metric

    One-Crust Pie


    1. 1
      Combine flour and salt; mix well.
    2. 2
      With pastry blender or fork, cut in half of shortening until mixture is fine and mealy.
    3. 3
      Cut in remaining shortening until mixture is consistency of small peas.
    4. 4
      Sprinkle water over mixture; stir gently with fork until dough leaves sides of bowl.
    5. 5
      If some dry particles remain in bottom of bowl, sprinkle with about 1/2 teaspoon water; continue to stir with fork until particles are worked into dough.
    6. 6
      Mixture should be moist enough to form a ball, but should not be sticky.
    7. 7
      Shape dough into 1 or 2 balls (depending on one- or two-crust); flatten to 1/2-inch thickness, rounding and smoothing edges.
    8. 8
      On floured surface, roll out dough to 11-inch round.
    9. 9
      Carefully roll dough around rolling pin; unroll unto 9-inch pie pan, or 9- or 10-inch tart pan; Fit evenly into pan; do not stretch.
    10. 10
      For one-crust baked pie shell (unfilled): Heat oven to 475F; Prick bottom and sides of pastry generously with fork; Bake 8 to 10 minutes or until light golden brown; Cool on wire rack 15 minutes or until completely cooled.
    11. 11
      Continue as directed in pie recipe.
    12. 12
      For Two-Crust Pie: 2 cups Martha White All Purpose Flour 1 teaspoon salt 2/3 cup shortening 4 1/2 to 5 tablespoons cold water.

    Ratings & Reviews:

    • on August 16, 2004


      This is a great method to make pie crust. I do believe that cutting in the shortening half at a time made for a flakier crust for my chocolate cream pie. I will use this method from now on and thanks for sharing this great tip, Connie.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 22, 2004

      Makes a wonderful flaky crust. Using butter for the shortening gives it a delicious, rich taste.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Martha White's Perfect Pie Crust

    Serving Size: 1 (29 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 132.2
    Calories from Fat 78
    Total Fat 8.6 g
    Saturated Fat 2.1 g
    Cholesterol 0.0 mg
    Sodium 145.7 mg
    Total Carbohydrate 11.9 g
    Dietary Fiber 0.4 g
    Sugars 0.0 g
    Protein 1.6 g

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