How do you make Martha Stewart pie crust?

How do you make Martha Stewart pie crust?


  1. 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling.
  2. 1/2 teaspoon salt.
  3. 1/2 teaspoon sugar.
  4. 1/2 cup (1 stick) cold unsalted butter, cut into pieces.
  5. 2 to 4 tablespoons ice water.

What is a trick to making a good pie crust?

10 Tips for Making Perfect Pie Crust

  1. Use Very Cold Butter or Fat.
  2. Retain Some Chunks.
  3. Limit the Water.
  4. Chill the Dough.
  5. Roll the Dough, Turn the Dough.
  6. Think Curbs, Not Driveways.
  7. Let the Dough Fall Into the Pan.
  8. Chill the Lined Pie Pan.

Why do you put vinegar in pie crust?

One ingredient that you can add to a pie crust that is a little more unusual is vinegar. Vinegar helps tenderize pie dough because it slightly inhibits gluten development, leading to a crust that is flakier and easier to work with.

How do you make Martha Stewart flaky pie crust?


  1. 3 cups all-purpose flour.
  2. 1 tablespoon sugar.
  3. 1 1/4 teaspoons salt.
  4. 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces.
  5. 6 tablespoons cold vegetable shortening or lard, cut into pieces.
  6. 1/2 cup ice water, plus more if needed.

What is the primary Leavener for pie crust?

Steam is the leavening agent in popovers and cream puffs. Steam contributes a little leavening in cakes and pie crusts. The baking temperature for quick breads, whose primary leavening agent is steam, needs to be quite high. Usually the baking temperature will be around 400 F.

Why do you use ice water for pie crust?

The trick to making no fail pastry is simply using very cold water, as it helps to keep the fat cold so it does not melt. If the fat ends up melting before it makes it to the oven, it’s absorbed into the flour and any chance of producing a flaky pie crust is lost.

What is the number 2 most important thing when making pie crust?

#2—Add cold water After the fat is added to the dry ingredients, the next step is adding water. Like the fat, the water should be ice cold. Before you start making the dough, fill a glass with ice and water.

Is it better to use shortening or butter for pie crust?

Shortening will help keep the pie crust together and butter will help make it flaky. What is this? Butter is also going to give the pie crust a tad bit of flavor, where shortening doesn’t add any flavor. But, the combination of the two ingredients will help give you the best pie crust.

Why is my pie crust too flaky?

The flakiness of a crust is a result of both the fat that you use and how much you work the fat into the flour before adding the water. Because of their higher melting temperature and unique structure, lard and shortening do make very flaky crusts.

What makes better pie crust butter or lard?

The pros: Lard produces an extremely crisp, flaky crust. It’s also easy to work with, as its melting point is higher than butter, so it doesn’t soften as quickly while you handle it, or threaten to dissolve into the flour as quickly as butter before baking.

What are the 3 types of Leaveners?

There are three main types of leavening agents: biological, chemical, and steam.

  • How Leavening Agents Work.
  • Yeast: Biological Leavening Agent.
  • Baking Soda and Baking Powder: Chemical Leavening Agents.
  • Steam: Vaporous Leavening Agent.

How do you make a 9 inch pie crust?

Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.

How do you make homemade pizza crust?

To make the crust, put the 2 1/4 cups flour, 1 tablespoon sugar and 3/4 teaspoon salt in a food processor; pulse until blended. Add the unsalted butter and pulse until the butter is the size of peas. Add 4 tablespoons of the ice water and pulse 3 or 4 times. The dough should hold together when squeezed with your fingers, but should not be sticky.

How do you braise a pie crust without breaking it?

Roll each piece into a 12-inch long rope, braiding three ropes together at a time. Brush the crust lightly with some of the egg wash and secure the braids along the edge of the crust, stretching or cutting to fit. Sprinkle the top of the pie with the remaining 1 teaspoon sugar. Cut a few slits in the top to allow steam to escape.

How do you use a fork to bake a pie crust?

Smooth dough to an even thickness within pie plate, and press top edges of dough to rim of pie plate for decorating. Forked: Lightly dip the tines of a fork into flour, and press into edges of dough.