Basic Pie Crust

Name: Basic Pie Crust
Prep time: 40 min
Total time: 40 min
Ingredients: 1.25 cups all-purpose flour (spooned and leveled), plus more for rolling; 0.5 teaspoon salt; 0.5 teaspoon sugar; 0.5 cup (1 stick) cold unsalted butter, cut into pieces; 2 to 4 tablespoons ice water

3.3

(185)

7 Reviews

By

Martha Stewart

Updated on December 20, 2022

Prep Time:

40 mins

Total Time:

40 mins

Yield:

1 9-inch crust

This recipe can be used for any pie or tart that calls for a single 9-inch crust, like our Coconut Custard Pie. The all-butter pie crust comes together in the food processor—which is our favorite way to make pie dough—and can be made ahead and refrigerated for a few days (or frozen for up to three months).

Ingredients

1 ¼ cups all-purpose flour (spooned and leveled), plus more for rolling
½ teaspoon salt
½ teaspoon sugar
½ cup (1 stick) cold unsalted butter, cut into pieces
2 to 4 tablespoons ice water

Directions

In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Dont overmix.
Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).
Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.