Pie Crust Recipe

A versatile, flaky pie crust made with a combination of butter and shortening. Adapted from Martha Stewart’s Pies & Tarts, this dough works for single- or double-crust pies, tarts and individual tartlets. Keeping all the ingredients cold and handling the dough as little as possible are the keys to a tender, flaky crust.

Pie Crust Recipe (Martha Stewart)

Yield: Two 8–10-inch single-crust pies or tarts; one 8–10-inch double-crust pie; or about twelve 2½–3-inch tartlets
Prep Time: About 15 minutes, plus at least 1 hour chilling
Cook Time: Varies according to the pie or tart

Ingredients:

• 2½ cups (300 grams) all-purpose flour
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• ½ cup (114.6 grams) cold unsalted butter, cut into small pieces
• ½ cup (95.5 grams) cold vegetable shortening, such as Crisco
• ¼–½ cup ice water

Instructions:

1. Place the flour, salt and sugar in the bowl of a food processor. All ingredients should be kept cold.
2. Add the cold butter and shortening. Process for approximately 10 seconds, or just until the mixture resembles coarse meal.
3. With the food processor running, add the ice water gradually through the feed tube, just until the dough begins to hold together. Do not process for more than about 30 seconds.
4. Test the dough by squeezing a small amount between your fingers. If it holds together, it is ready. If it remains crumbly, add a little more ice water.
5. Turn the dough onto a piece of plastic wrap and form it into a flat disk. For a double-crust pie, divide the dough into two portions and form each into a separate disk.
6. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before rolling.
7. When ready to use, roll the chilled dough to the size required for your pie or tart.
8. For a double-crust pie, roll the two portions into approximately 9–10-inch circles. Fit one into the bottom of a buttered pie pan, add the filling and place the second crust over the top.
9. Seal and crimp the edges, then bake according to the instructions for the specific pie filling being used.

By-Hand Method: Combine the flour, salt and sugar in a large bowl. Using a pastry blender or two table knives, cut in the cold butter and shortening until the mixture resembles coarse meal. Gradually add the ice water and proceed as directed above.

Tip: The ¼–½ cup water is intentionally a range. Start with the smaller amount and add only enough additional water for the dough to hold together when squeezed. Too much water can make the finished crust tough.

Source: Adapted from Martha Stewart’s Pies & Tarts