I love this pie crust recipe from Martha Stewart. It is flaky and it tastes amazing...so much better than pre-made. Since I found this recipe I will never buy any store-bought pie crust again. It is easy to make and easy to work with. You can't go wrong with this recipe!
BASIC PIE CRUST RECIPE
Prep Time: 40 minutes
Total Time: 40 minutes
Yield: 2 9-inch pie crust disks
INGREDIENTS:
2 1/2 cups all-purpose flour, spooned and leveled (plus more for rolling)
1 teaspoon salt
1 teaspoon sugar
16 tablespoons (2 sticks) cold unsalted butter (cut into pieces)
1/4 to 1/2 cup ice water
Prep Time: 40 minutes
Total Time: 40 minutes
Yield: 2 9-inch pie crust disks
INGREDIENTS:
2 1/2 cups all-purpose flour, spooned and leveled (plus more for rolling)
1 teaspoon salt
1 teaspoon sugar
16 tablespoons (2 sticks) cold unsalted butter (cut into pieces)
1/4 to 1/2 cup ice water
DIRECTIONS:
Secrets to a good pie crust: chilled ingredients and chilled dough. Margarine or shortening can be used instead of butter (I like using butter).
1. In a food processor, combine flour, salt, and sugar. Add the pieces of butter and process until the mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
1. In a food processor, combine flour, salt, and sugar. Add the pieces of butter and process until the mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
2. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers. (If necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not mix longer than 30 seconds.
3. Divide dough into two equal balls. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic.
4. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Pie disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.)
Makes 2 pie crusts disks.
*Note:
If you don't have a food processor, you can use a hand mixer, a pastry blender, or make the dough by hand.
3. Divide dough into two equal balls. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic.
4. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Pie disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.)
Makes 2 pie crusts disks.
*Note:
If you don't have a food processor, you can use a hand mixer, a pastry blender, or make the dough by hand.
Yield: 2 9-inch pie crust disksPin it
Basic Pie Crust Recipe
A pie crust recipe from Martha Stewart. It is flaky and tastes amazing!
ingredients:
- 2 1/2 cups all-purpose flour, spooned and leveled (plus more for rolling)
- 1t easpoon salt
- 1 teaspoon sugar
- 16 tablespoons (2 sticks) cold unsalted butter (cut into pieces)
- 1/4 to 1/2 cup ice water
instructions:
Secrets to a good pie crust: chilled ingredients and chilled dough. Margarine or shortening can be used instead of butter. (I like using butter!).
- In a food processor, combine flour, salt, and sugar. Add the pieces of butter and process until the mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
- Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers. (If necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not mix longer than 30 seconds.
- Divide dough into two equal balls. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic.
- Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Pie disks can be frozen, tightly wrapped, up to 3 months. Thaw before using). Makes 2 pie crusts disks.
notes
If you don't have a food processor, you can use a hand mixer, a pastry blender, or make the dough by hand.
Recipe from Martha Stewart
Created using The Recipes Generator
