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How To Make a Perfect Pie Crust

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Homemade pie crust recipe.

Fall is practically upon us, which means pie season is also here! Hooray!

There nothing in the world that can compare to homemade pie crust. Yes, it is a little bit more effort than say, buying a pre-formed pie crust or even one of those handy refrigerated roll-out crusts, but believe me when I tell you it is totally worth it. a.) it is much cheaper than all of the pre-made options and b.) it tastes so SO much better!

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Luckily for all of us, the process of making the flakiest and most delicious pie crust ON. THE. PLANET. is really not that hard. In fact, it only takes a few minutes. The secret is in making sure you have chilled your ingredients ahead of time. Do that and you’re golden.

Here is what you need:

2 1/2 cups flour, chilled

1 teaspoon salt

1 teaspoon sugar

2 sticks butter, chilled

1/4 to 1/2 cup ice water

Step 1:  Again, the first thing you want to make sure you do is thoroughly chill all your ingredients! If you don’t store it there already, put your flour in your (very cold) refrigerator for several hours before making your dough. The colder everything is, the flakier (and more delicious) your crust will be!

Combine your flour, salt, sugar, and chilled butter in the food processor.

Step 2: Next, combine your dry ingredients–flour, salt,& sugar–in your food processor and blend well. Cut your very chilled butter into small chunks, then add to flour mixture.

Pulse food processor until the mixture resembles course meal.

Step 3: Pulse food processor for 5 or so seconds until the mixture “resembles course meal.”

Slowly pour in ice cold water while food processor is running.

Step 4: Slowly pour in ICE COLD water while food processor is running.

Stop mixing once dough is chunky.

Step 5: As SOON as the dough starts to clump up, STOP pouring in more water. This will happen fast!

Separate dough into two equal parts.

Step 6: Separate dough into two equal parts. Flatten into discs & refrigerate for at least one hour or overnight.

Roll out dough to desired thickness using heavy rolling pin on a well-floured surface.

Step 7: Once dough has chilled, roll out to desired thickness using heavy rolling pin on a well-floured surface.

Place crust in pie plate and fill as desired.

Step 8: Place crust in pie plate & fill as desired. For this particular crust, I did a savory Vegetarian Quiche filling, but it works just as well for sweet pies, like this fresh Blueberry Pie, this 5 minute Chocolate Peanut Butter Oreo Pie, this 5 Ingredient Pumpkin Pie, or this  Oh-so Easy Caramel Apple Pie! Enjoy!

This dough recipe works great for a vegetarian quiche.

Perfect Pie Crust

Step-by-step instructions for how to make the flakiest, most delicious, most completely perfect homemade pie crust every single time.

Course Dessert
Cuisine American
Keyword Perfect Pie Crust

Ingredients

  • 2.5 cups flour chill for several hours before using
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 sticks very cold butter
  • 1/2 cup ice water

Instructions

  1. Before beginning, make sure your ingredients are well chilled. The colder everything is, the flakier (and more delicious) your crust will be!

  2. Next, combine your dry ingredients–flour, salt,& sugar–in your food processor and blend well. Cut your very chilled butter into small chunks, then add to flour mixture.

  3. Pulse food processor for 5 or so seconds until the mixture resembles course meal.

  4. VERY SLOWLY pour in your ICE COLD water while food processor is running.

  5. As SOON as the dough starts to clump up, STOP pouring in more water. This will happen fast! You do not need to use all the water--you may only end up using half, and this is okay.

  6. Separate dough into two equal parts. Flatten into discs & refrigerate for at least one hour or overnight

  7. Place crust in pie plate & fill as desired. 

26 Comments

  1. September 14 at 05:31PM

    Thank you so much for this recipe. I am not a very good pie maker (tried once and was a complete disaster) but I love pecan pie, chocolate pies, and easy cheesecake.

    • Ruth
      September 15 at 07:18AM

      Pecan pie is one of my favorites too! 🙂

  2. Rebecca
    September 14 at 05:32PM

    I am a sucker for mini pie pans or tart pans. My step dad has quite the green thumb and grows beautiful tomatoes and rhubarb in their yard. I love making mini tomato & fontina tarts, as well as fresh berry rhubarb pie. One thing I have not been able to figure out though since moving to the South from the Northeast is how to keep the KITCHEN cool enough for dough – the ingredients start cold but by the time it’s formed into a ball it’s a sweaty, moisture mess.

  3. Joy
    September 15 at 02:14AM

    My mother-in-law shared her pie crust recipe with me years ago. It is delicious and simple to make. I have taught all 3 of my kids (9, 13, 15 years old) to make it. My 13 year old son seems to have a knack for making pie crust. He won “Overall Food Demonstrator” in our county 4H show this year. It was his first time ever participating in a food demonstration. He did an awesome job!
    Our family favorite pie is my mother-in-law’s Chocolate Chip Pie:)

    • Ruth
      September 15 at 07:17AM

      Chocolate chip pie = YUM!
      That’s awesome that you are teaching all your kids to bake. It will serve them well!

  4. Olenka
    September 15 at 04:45PM

    This looks so easy! I would prefer to make my own instead of buying them from the store.. But do you have a printable version? I know asking alot here lol But have to ask before preparing it in a document myself lol

    Thank you so much for all the inspiration you keep giving us all!!

    • Ruth
      September 15 at 06:33PM

      Do you mean a printable version of this post or the recipe?

      • olenka
        September 16 at 10:36AM

        the recipe 80)

        • Ruth
          September 17 at 12:18AM

          The Pate Brisee link in the post will bring you to Martha Stewart’s recipe & I think there is a printable version. 🙂

          • olenka
            September 18 at 11:43AM

            Got it!! Thank you. I feel super dumb now lol. But appreciate you pointing that out to me!

            • Ruth
              September 19 at 08:22PM

              No problem. Don’t feel dumb, it wasn’t obvious. I should’ve linked the word ‘recipe’ too! 🙂

  5. Claire
    September 19 at 01:15AM

    This has been my favorite “go to” pie crust recipe for years. I started using it in 2000 after getting The MSL Cookbook and I use it for all of my tarts, mini tarts, pies, etc. It’s pretty perfect!

    • Ruth
      September 19 at 08:22PM

      I agree!

  6. June 30 at 07:12AM

    Where is the recipe for this? When we go on to Martha Stewart site it is not available.

  7. BetsyE
    July 15 at 12:47AM

    Martha has redesigned her website. Can you tell me which of the Pate Brisee recipes you use? Thanks so much!

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  14. Jmarie
    February 27 at 05:16AM

    What temp would you cook the crust at without anything in it?

    • Ruth Soukup
      February 27 at 10:42PM

      Preheat oven to 400 degrees. Bake for 10-12 minutes until golden brown. Then let cool completely before filling. 🙂

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