Are you ready to elevate your pie game to a whole new level? Martha Stewart's Perfect Pie Shell is the secret weapon every home baker needs in their arsenal! This buttery, flaky crust is not just a foundation for your favorite fillings; it’s a delicious canvas that promises to impress your family and friends. With just a handful of simple ingredients and a bit of technique, you can create a pie shell that’s worthy of a gourmet bakery. Dive into this recipe and discover how easy it is to make a pie crust that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 1 pie shell
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
Instructions
- Remove the chilled butter from the refrigerator and dice into small, uniform cubes. Place the diced butter back in the refrigerator to keep cold.
- In a large mixing bowl, combine the all-purpose flour and salt. Whisk together until well blended.
- Add the cold, diced butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
- Prepare ice water by filling a small bowl with cold water and adding a few ice cubes. Let it sit for a moment to ensure it's very cold.
- Gradually add the ice water, one tablespoon at a time, mixing gently with a fork. Stop adding water when the dough just begins to come together and can be pressed into a cohesive ball.
- Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to allow the gluten to relax and the butter to firm up.
- After chilling, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly.
- On a lightly floured surface, roll out the dough into a 12-inch circle, rotating and flouring the surface as needed to prevent sticking.
- Carefully transfer the rolled dough to a 9-inch pie dish, gently pressing it into the bottom and sides without stretching the dough.
- Trim the excess dough around the edges, leaving a 1/2-inch overhang. Fold the overhang under itself and crimp or flute the edges as desired.
- If the pie crust feels warm, refrigerate it for 15 minutes before baking or filling to ensure a flaky texture.
Tips
- Keep Everything Cold: The key to a flaky pie crust is keeping the butter and water as cold as possible. Chill your mixing bowl and utensils for an extra layer of coldness.
- Don’t Overwork the Dough: When mixing the butter into the flour, stop as soon as the mixture resembles coarse breadcrumbs. Overworking the dough can lead to a tough crust.
- Use Ice Water: Always use ice-cold water to bring the dough together. This helps maintain the temperature of the butter, ensuring a tender crust.
- Rest the Dough: Allow the dough to chill for at least an hour. This helps relax the gluten, making it easier to roll out and preventing shrinkage during baking.
- Roll Evenly: When rolling out the dough, keep it an even thickness to ensure uniform baking. Rotate the dough frequently to maintain a circular shape.
- Chill Before Baking: If your crust feels warm after shaping, pop it in the fridge for 15 minutes before baking. This extra chill will help achieve that perfect flaky texture.
- Flute the Edges: Don’t forget to crimp or flute the edges of your pie crust. Not only does it look beautiful, but it also helps prevent the edges from burning during baking.
- Blind Bake for Custard Pies: If you’re using the crust for a custard pie, consider blind baking it first to prevent a soggy bottom. Simply line the crust with parchment paper and fill with pie weights before baking. With these tips in mind, you're well on your way to mastering Martha Stewart's Perfect Pie Shell. Happy baking!
Nutrition Facts
Calories: 1380kcal
Carbohydrates: 120g
Protein: 16g
Fat: g
Saturated Fat: g
Cholesterol: 205mg
