Martha Stewarts Foolproof Pie Crust
Master the art of pie-making with Martha Stewart's Foolproof Pie Crust—a recipe designed to deliver perfect results every time. This classic crust combines the rich flavor of cold, cubed unsalted butter with the tender texture of vegetable shortening, balanced by a touch of sugar and salt for a subtly sweet yet savory profile. Using ice water ensures the dough comes together seamlessly without overworking, resulting in a beautifully flaky texture. With just 20 minutes of prep, this versatile crust is ideal for both sweet and savory pies and can be made ahead for ultimate convenience. Whether you're rolling it out for a single-crust fruit pie or crafting an intricate lattice design for a double-crust masterpiece, this recipe is your go-to guide for buttery, golden perfection. Perfect for pie enthusiasts and beginners alike, this foolproof pie crust guarantees professional-quality results at home.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 cup Unsalted butter (cold, cut into small cubes)
- 0.5 cup Vegetable shortening (cold, cut into small pieces)
- 0.25 cup Ice water
- 2 tablespoons Ice water (additional if needed)
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Mix with a whisk or spoon until evenly distributed.
Add the cold, cubed unsalted butter and cold vegetable shortening to the bowl. Use a pastry cutter or your fingertips to work the butter and shortening into the flour mixture until the texture resembles coarse crumbs with some pea-sized pieces.
Gradually add 1/4 cup of ice water to the mixture, tossing gently with a fork. If the dough seems too dry and crumbly, add more ice water, 1 tablespoon at a time, until the dough just comes together. Be cautious not to overmix.
Divide the dough into two equal portions. Shape each portion into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). This allows the gluten to relax and butter to chill, which results in a flakier crust.
Once chilled, remove one disc of dough from the refrigerator. Lightly flour your work surface and rolling pin, then roll the dough out into a circle roughly 12 inches in diameter and about 1/8-inch thick.
Carefully transfer your rolled-out dough into a 9-inch pie dish. Gently press it into the dish, ensuring there are no air pockets. Trim excess dough around the edges, leaving about 1-inch overhang if you're planning to crimp the edges.
Repeat with the second disc of dough if making a double-crust pie, or freeze it for future use.
Fill and bake the crust according to your pie recipe's instructions. If pre-baking (blind baking) is needed, line the crust with parchment paper, fill with pie weights or dried beans, and bake at 375°F (190°C) for 15-20 minutes, then remove the weights and bake for an additional 5-7 minutes until lightly golden.
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.6 g | 202% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 990 mg | 43% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 2.3 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 159 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
