Reviews (2)
Add Rating & Review
186 Ratings
5 star values:
56
4 star values:
44
3 star values:
53
2 star values:
28
1 star values:
5
Martha Stewart Member
Rating: 5 stars
06/14/2015
I've loved this recipe for years! My only exception is that I use a hand cutter instead of a food processor. Faster and not as much to wash afterwards...
Martha Stewart Member
Rating: 5 stars
06/14/2015
I've loved this recipe for years! My only exception is that I use a hand cutter instead of a food processor. Faster and not as much to wash afterwards...
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Recipe Summary
Yield: Makes 1 double-crust for a 9-inch pie
Ingredients
Ingredient Checklist
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter
3 tablespoons margarine or chilled vegetable shortening
1/4 cup ice water
Gallery
Recipe Summary
Yield: Makes 1 double-crust for a 9-inch pie
Gallery
Recipe Summary
Yield: Makes 1 double-crust for a 9-inch pie
Recipe Summary
Yield: Makes 1 double-crust for a 9-inch pie
Yield: Makes 1 double-crust for a 9-inch pie
Makes 1 double-crust for a 9-inch pie
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter
- 3 tablespoons margarine or chilled vegetable shortening
- 1/4 cup ice water
Directions
Hand Method: In a large bowl, sift the flour and salt. Cut the chilled butter and margarine into 1-tablespoon bits and add to the flour. With a pastry cutter, work flour and shortening together until mixture resembles coarse meal. Add the ice water little by little pressing the pastry together into a ball. Wrap and chill for at least 1 hour.
It is very important to work the pastry as little as possible. Don’t overhandle. A secret to light, flaky pastry is to keep the mixture cool, add as little water as possible, and mix only as much as necessary.
Food Processor Method: Put flour and salt in bowl of machine. Cut butter and margarine into flour. Process a few seconds until mixture resembles coarse meal. Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour.
If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.
Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
Using pie plate as a guide, measure rolled-out pastry – it should be slightly larger than the pie plate and 1-8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Do not trim the pastry yet.
Fill the pie with filling. Then roll out the second crust in the same manner as for the bottom. Fold circle in half and with a sharp, pointed knife cut little vents in a decorative pattern. Place folded pastry on one half the pie. Unfold, pressing top and bottom pastry together. Trim edges with scissors, leaving a 1/2-inch overhang. Fold bottom pastry overhang over top and press firmly to seal. Crimp rim, using fingers or the tines of a fork.
Reviews (2)
Add Rating & Review
186 Ratings
5 star values:
56
4 star values:
44
3 star values:
53
2 star values:
28
1 star values:
5
Martha Stewart Member
Rating: 5 stars
06/14/2015
I've loved this recipe for years! My only exception is that I use a hand cutter instead of a food processor. Faster and not as much to wash afterwards...
Martha Stewart Member
Rating: 5 stars
06/14/2015
I've loved this recipe for years! My only exception is that I use a hand cutter instead of a food processor. Faster and not as much to wash afterwards...
Reviews (2)
Add Rating & Review
186 Ratings
5 star values:
56
4 star values:
44
3 star values:
53
2 star values:
28
1 star values:
5
Add Rating & Review
186 Ratings
5 star values:
56
4 star values:
44
3 star values:
53
2 star values:
28
1 star values:
5
186 Ratings
5 star values:
56
4 star values:
44
3 star values:
53
2 star values:
28
1 star values:
5
186 Ratings
5 star values:
56
4 star values:
44
3 star values:
53
2 star values:
28
1 star values:
5
- 5 star values:
- 56
- 4 star values:
- 44
- 3 star values:
- 53
- 2 star values:
- 28
- 1 star values:
- 5
Martha Stewart Member
Rating: 5 stars
06/14/2015
I've loved this recipe for years! My only exception is that I use a hand cutter instead of a food processor. Faster and not as much to wash afterwards...
Martha Stewart Member
Rating: 5 stars
06/14/2015
I've loved this recipe for years! My only exception is that I use a hand cutter instead of a food processor. Faster and not as much to wash afterwards...
Rating: 5 stars
All Reviews for Martha’s Perfect Pie Crust
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Martha’s Perfect Pie Crust
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
