Go Back
Martha Stewart Pie Crust Recipe

Martha Stewart Pie Crust Recipe

Try this Martha Stewart Pie Crust Recipe. It is the best way to enjoy a classic pâte brisée that features a cris.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Course Dessert
Cuisine American
Servings 9
Calories 120 kcal

Ingredients
  

  • 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.

Instructions
 

Prep the Dry

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

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.

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.

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.

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.

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.

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.

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.

Notes

  • 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.
Keyword Martha Stewart Pie Crust Recipe