By kcdelong on April 09, 2003
Photo by cuisine by francine
Photo by cuisine by francine
"It's a good thing! And I'll keep all other comments to myself."
Serving Size: 1 (76 g)
Servings Per Recipe: 8
"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."
"I have made this several times...just getting around to rating it. Wonderful recipe, nice buttery flaky crust."
"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!"
"Absolutely easy, no fail pie crust. I just used it for a chicken pot pie, so I left out the sugar. This one always works for me and it's so simple."
"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....."
"this is my first ever homemade pie and this crust was very easy and my family loved it, will continue to use this forever."
"This tasted good, but I had a hard time working with it. After chilling it for 4 hours, the dough was very stiff and hard to roll. Once I got it almost all rolled out, then it started getting really sticky. The taste is there, but for some reason, I couldn't work with it very well. Thanks anyway kcdelong!"
"Awesome pie crust and so easy-made it by pulsing in the food processor.
"Simple, easy to work with, very tasty. I had to use quite a bit more water to get it to come together (about 3/4 cup), but that might be my fault. I lost count when adding flour and might have added an extra 1/2 cup. I also added a pinch of baking powder."
"I love this pie crust recipe. I have been using it for years. The key, as she says, is for everything to be very cold. I put all of the main ingredients in the freezer for about 30 minutes before starting."
"This recipe of Martha's is my favorite pie crust recipe. It's reliable, fast and easy. Thank you for posting it here on Recipezaar!"
"Easy to make and delicious. I made them to go with Recipe #81849. It was good, I do think I will like it better with a pot pie. Thanks!"
"Real delicious and flaky. Buttery and Easy to make too. I did not chill for the 4 hours, I only chilled it for 30 min. and it was still good, but the ingredients were cold as required. I baked in a glass pie dish on top of a cookie sheet. Also the top crust was browning too fast so I covered it with a foil sheet for a bit. I brushed the top with egg whites. I will use this crust recipe always, I wont even bother trying a different one."
"this is rreallyy nice.."
"I have the most miserable time making pie crusts here as it's too hot and humid. This turned out so well, was so easy to handle, and was nice and flaky that I won't bother searching for another. Thanks!!"
"This is by far the best pie crust I've ever made. I used it for chicken pot pies. My husband said the crust was excellent, and he normally would not comment on something like crust. It was tender and flaky, and was almost like a puff pastry. Great recipe! Thanks for sharing."
"I was out of shortening so I decided to try this pie crust, and I am so glad I did. I used the crust for small chicken pot pies that I made in a Pie Maker. The crust was flakey and tender. It was perfect for a savory pie. I am going to make it again for some small Cherry pies as well. Thank you for posting!"
"This is the first - and so far only - pie crust I've ever made; I printed it off Martha S's web site about 3 years ago when I was determined to learn to make one, after I saw her demonstrate it on the show. This pie crust turns out buttery & flaky - perfect! :) -Before I got a food processor, I mixed it with a pastry blender, and it works just as well but just takes longer. :)"