CDKitchen.com - It's what's cooking online!
home > recipes > meals / dishes > desserts > pies and pie crusts > pie crusts > martha stewart's pefect pie shell

Martha Stewart's Pefect Pie Shell

recipe at a glance
Rating: 5/5 5 stars
3 reviews
1 comment


recipe is ready in 1-2 hrs time: 1-2 hrs

serves/makes:   1 crust

  

recipe id: 31948

Be the first to upload an photo of Martha Stewart's Pefect Pie Shell


recipe tools

Printprint
Emailemail
Savesave
Photoadd photo
Reviewadd review
rate it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest

ingredients

1 cup all-purpose flour
1/4 teaspoon salt
3/4 stick butter
1 1/2 tablespoon shortening
1/8 cup ice water

directions

Put flour and salt in the bowl of food processor. Cut the butter and shortening into the flour. Process a few seconds until the mixture resembles a coarse meal. Drop water very slowly and process briefly. The entire process should take about 20 - 30 seconds.

Remove dough, wrap in plastic wrap, and chill for 1 hr. Remove from refrigerator and let stand for 15 min. before rolling out. Bake in a 400 degrees F oven until done. Can be doubled for top and bottom crust.


nutrition

154 calories, 11 grams fat, 12 grams carbohydrates, 2 grams protein per 1/8th crust.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

Get our best recipes delivered right to you!
Sign up for our newsletter that features hand-picked recipes

shared by: supersalad



ratings & reviews



number of 5 star votes on this recipe
3100%
number of 4 star votes on this recipe
00%
number of 3 star votes on this recipe
00%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe1



Guest at CDKitchen.com



recipe rating
Excellent and easy to do. As I had no idea what the name for shortening is in German I used a whole stick of butter instead of the 3/4 the recipe says and reduced the water just a tad. It turned out perfect!



Guest at CDKitchen.com
Dec 10, 2008

Hotshot
question or comment
Ok girls/guys - I don't have a food processor - am I out of luck on this pie crust????

And secondly, what exactly is "shortening" and can "oleo" be substituted? (I don't have a clue what oleo is made from either.) I'm just trying to avoid transfats.

Any ideas or suggestions so I can keep moving FWd with my french silk pie endeavor???

Appreciate it.





Guest at CDKitchen.com



recipe rating
This is the best pie crust I have ever made. It is so smooth to roll out and the buttery flavor is great 5 stars!



Guest at CDKitchen.com



recipe rating
I always get rave reviews on my cherrie pie made with this crust recipie. I always make an extra crust because it doesn't seem to be quite enough for my 10" deep dish pies. But nothing goes to waste. My kids roll out the leftover crust and sprinkle generously with sugar and cinamon for "Pie Crust Cookies." Cut into random diamond shapes or squares. Bake at 350 'til golden brown ...DELICIOUS!!



Martha Stewart's Pefect Pie Shell and more recipes
Advertisement
follow cdkitchen:   subscribe via rss find us on facebook find us on google plus find us on twitter find us on pinterest