Try this Martha Stewart Pie Crust Recipe. It is the best way to enjoy a classic pâte brisée that features a cris.

golden texture and a rich, savory finish. Everyone loves a perfectly tender crust that is sturdy enough for a heavy fruit filling but delicate enough to melt in your mouth.

This Martha Stewart Pie Crust Recipe is very easy. You do not need to be a professional pastry chef or have a specialized marble counter to get it right.

Follow these simple steps for a perfect chilled dough today. Learning how to make Martha Stewart Pie Crust is fun.

Your family will love the intense buttery and light salt flavor. The texture is flaky, layered, and very satisfying.

This Martha Stewart Pie Crust Recipe uses high-quality items from your local grocer. It is truly a foolproof foundation for everyone.

Martha Stewart Pie Crust Recipe Intro

I love watching Martha Stewart prepare elegant and “Picture-Perfect” holiday pies in her signature farmhouse kitchen.

She makes the most delicious and timeless classics look very approachable for any home cook who values a golden.

shimmering crust and high-quality ingredients.

One afternoon, I saw her pulse chilled cubes of unsalted butter and ice-cold water into a pile of flour until it looked like coarse crumbs.

It looked so silky and smelled amazing with the aroma of fresh butter and toasted wheat. I wanted to try it for a special Sunday family gathering.

My first try was a huge success. My friends loved the “shatteringly flaky” layers and asked for the secret to the perfect dough temperature immediately.

Now, I make it for every celebratory evening. The smell of baking crust makes my house feel like a cozy autumn bakery.

You will love how classic it tastes. It is the best crust for a hungry crowd.

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Equipment List

• One food processor or a pastry blender.
• A large mixing bowl.
• Plastic wrap (for chilling).
• A rolling pin.
• Measuring cups and spoons.
• A 9-inch pie plate.

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Ingredients You Need for Martha Stewart Pie Crust

Here are the ingredients for Martha Stewart Pie Crust (Makes two 9-inch crusts):

For the Pâte Brisée:

• 2 1/2 cups of all-purpose flour.
• 1 teaspoon of salt.
• 1 teaspoon of granulated sugar (optional, for sweet pies).
• 1 cup (2 sticks) of unsalted butter, cold and cut into small cubes.
• 1/4 to 1/2 cup of ice water.

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Step-by-Step Guide

1. Prep the Dry

In your food processor, pulse the flour, salt, and sugar for 2 seconds until they are well combined.

2. Add the Butter

Add the cold, cubed butter. Pulse for about 10 seconds until the mixture looks like coarse meal with a few pea-sized pieces of butter still visible.

3. Add Ice Water

With the machine running, slowly pour in the ice water. Stop as soon as the dough begins to hold together but is not yet a solid ball.

4. Test the Texture

Squeeze a small amount of dough between your fingers. If it holds its shape without being sticky, it is ready. If it’s too dry, add a teaspoon more water.

5. Divide and Wrap

Turn the dough out onto a clean surface. Divide it in half and flatten each piece into a disk. Wrap each disk tightly in plastic wrap.

6. The Long Chill

Refrigerate the dough for at least 1 hour (or overnight). This allows the gluten to relax and the butter to firm up for maximum flakiness.

7. Roll it Out

On a lightly floured surface, roll one disk into a 12-inch circle. Fold it in half and gently transfer it to your 9-inch pie plate.

8. Trim and Crimp

Trim the edges to leave a 1-inch overhang. Fold the edges under and “crimp” them with your fingers or a fork for a beautiful, classic Martha-style finish.

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Tips to Make the Best Martha Stewart Pie Crust

• Keep it cold. Martha’s absolute #1 rule is that your butter and water must be ice-cold. If the butter melts before it hits the oven, you lose the flaky layers.
• Don’t over-work. Pulse the food processor just enough to combine. Over-mixing develops too much gluten, which makes the crust tough and chewy instead of tender.
• Visible butter. You should see small “streaks” or chunks of butter in your rolled-out dough. These steam in the oven to create those airy, flaky pockets.
• The “Pulse” method. If you don’t have a food processor, use two knives or a pastry blender to cut the butter into the flour by hand.
• Rest the dough. Always let the dough rest in the fridge after rolling and before baking to prevent it from “shrinking” down the sides of the pan.
• The egg wash. Martha suggest brushing the top of your crust with a beaten egg and a sprinkle of sugar for a professional, deep golden shine.

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FAQs about Martha Stewart Pie Crust

Can I use salted butter?

Yes, but omit the extra teaspoon of salt from the recipe so the crust isn’t too salty.

How do I store it?

You can keep the raw dough disks in the fridge for up to three days or in the freezer for up to three months.

Can I make it by hand?

Absolutely! Just use a pastry cutter or your fingertips to rub the butter into the flour until it resembles coarse crumbs.

Why did my crust shrink?

Shrinking usually happens if the dough wasn’t chilled long enough or if it was “stretched” into the pan instead of gently draped.

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Final Thoughts

This Martha Stewart Pie Crust Recipe is a winner. It is buttery, flaky, and very easy to make.

You now know how to make Martha Stewart Pie Crust at home. It is the perfect base for a holiday dinner or a special family weekend treat.

Your family will love this special bakery-style masterpiece. The combination of cold butter and high-quality flour is perfect.

Making your own from-scratch crusts is a great way to show love. Just follow the steps and enjoy your meal.

Happy eating to you and your sweet family!