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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (76g) Recipe makes 8 servings |
||
| Calories 347 | ||
| Calories from Fat 210 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.4g | 36% | |
| Saturated Fat 14.6g | 73% | |
| Monounsaturated Fat 6.0g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 61mg | 20% | |
| Sodium 294mg | 12% | |
| Potassium 48mg | 1% | |
| Total Carbohydrate 30.4g | 10% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 0.7g | ||
| Protein 4.3g | 8% | |
Martha Stewarts Foolproof Pie Crust
By: kcdelong
Apr 9, 2003
It's a good thing! And I'll keep all other comments to myself.
SERVES 8
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter, cut into 1 tbsp. pcs., very cold
- 1/4-1/2 cup cold water
Directions
1
Put the flour, salt and sugar into a food processor and pulse once or twice.2
Add the butter and process until the mixture looks grainy.3
Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.4
Decant the loose dough onto a piece of plastic wrap.5
Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.6
Split into two pieces and wrap each and chill for at least 4 hours before using.7
Dough can be made ahead for up to one week.
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Featured Reviews for This Recipe
From: jolenemom6
On Apr 17, 2009
This recipe of Martha's is my favorite pie crust recipe. It's reliable, fast and easy. Thank you for posting it here on Recipezaar!
From: CindyMarie
On Sep 18, 2008
This is my favorite roll-out pie crust. However, when I first started making it I was disappointed with the edge because it puffed while baking, making the neat, decorative pinched edge no longer visible. After a few trials, I discovered by accident that refrigerating the completely assembled pie for 30-90 minutes before baking keeps the edge looking neat. Now, I do this every time.
From: newspapergal
On Feb 10, 2005
This is the first - and so far only - pie crust I've ever made; I printed it off Martha S's web site about 3 years ago when I was determined to learn to make one, after I saw her demonstrate it on the show. This pie crust turns out buttery & flaky - perfect! 
-Before I got a food processor, I mixed it with a pastry blender, and it works just as well but just takes longer.
From: Yemenia
On Oct 28, 2007
Real delicious and flaky. Buttery and Easy to make too. I did not chill for the 4 hours, I only chilled it for 30 min. and it was still good, but the ingredients were cold as required. I baked in a glass pie dish on top of a cookie sheet. Also the top crust was browning too fast so I covered it with a foil sheet for a bit. I brushed the top with egg whites. I will use this crust recipe always, I wont even bother trying a different one.
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