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Martha Stewart-Inspired Flaky All-Butter Pie Crust

Close-up of Martha Stewart-Inspired Flaky All-Butter Pie Crust showing its texture
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This tender, buttery pie crust shatters into delicate flakes with every bite and has a rich, golden flavor that complements both sweet and savory fillings. Inspired by Martha Stewart’s classic American home baking style, it uses simple pantry staples and a foolproof folding technique for a beautifully layered result.

Ingredients

Scale
  • 2 1/2 cups (312g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (4g) kosher salt
  • 1 tablespoon (12g) granulated sugar
  • 1 cup (2 sticks / 227g) unsalted butter, cold and cut into 1/2-inch cubes
  • 1/2 cup (120ml) ice water, plus 1 to 2 tablespoons more if needed

Instructions

  1. Whisk the flour, kosher salt, and granulated sugar together in a large bowl until evenly combined.
  2. Add the cold butter cubes to the flour mixture and toss with your fingertips until each cube is coated, working quickly so the butter stays cold.
  3. Cut the butter into the flour by pressing the cubes between your thumbs and forefingers or using a pastry blender until the mixture looks like coarse meal with some pea-sized butter pieces still visible; do not overwork or the crust will be tough.
  4. Drizzle 1/2 cup (120ml) ice water over the flour mixture and toss with a fork just until the dough begins to clump when pressed; add the extra tablespoons of ice water one at a time only if the dough remains dry and crumbly.
  5. Turn the dough onto a lightly floured work surface and divide it in half, shaping each half into a flat 1-inch-thick disk with your hands.
  6. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour and up to 2 days so the gluten relaxes and the butter re-firms, which prevents shrinking and ensures flakiness.
  7. Remove one disk from the refrigerator and let it stand at room temperature for 5 to 10 minutes until slightly pliable but still cool to the touch.
  8. Roll the dough on a lightly floured surface into a 12-inch (30cm) round, turning and lightly flouring the dough as needed to prevent sticking, then transfer it to a 9-inch (23cm) pie plate by rolling it loosely around the rolling pin and unrolling it over the plate.
  9. Press the dough gently into the bottom and sides of the plate without stretching it, trim the overhang to 1 inch (2.5cm), and fold the overhang under itself to form a thick rim, then crimp as desired; use the second disk for a double crust or freeze for later.
  10. For a baked unfilled crust, refrigerator for 30 minutes, prick the bottom with a fork, line with parchment and pie weights, and bake at 350°F (175°C) for 15 minutes, then remove the weights and bake 10 to 15 minutes longer until golden and crisp.

Notes

Store unbaked pie dough disks wrapped tightly in the refrigerator for up to 2 days or in the freezer for up to 3 months. Thaw frozen dough overnight in the refrigerator before rolling. A fully baked unfilled crust can be kept at room temperature, tightly wrapped, for up to 2 days. To reheat a baked empty crust, place it in a 350°F (175°C) oven for 5 to 7 minutes until crisp. Rolled, unbaked crusts can also be frozen in the pie plate for up to 1 month; bake directly from frozen, adding 5 to 10 minutes to the bake time.

Nutrition

Keywords: pie crust, Martha Stewart pie crust, all-butter pie dough, flaky pie crust recipe, homemade pie crust, double crust pie dough, Martha Stewart recipes, baking, Thanksgiving pie crust, holiday pie crust

Find it online: https://marthadishes.com/martha-stewart-pie-crust-recipe/