Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Martha Stewart's Perfect Pie Shell
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If you want to know how to make a pie crust, this is how to do it!
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
2 comments
ingredients
1 cup all-purpose flour
1/4 teaspoon salt
6 tablespoons butter, softened but not melted
1 1/2 tablespoon shortening
1/8 cup ice water
directions
Place the flour, salt, butter, and shortening in a food processor. Pulse process until the mixture resembles coarse meal.
Add the water slowly (a few drops at a time) through the feed tube with the processor running.
Remove the dough from the food processor and form into a ball. Wrap in plastic wrap and place in the refrigerator for 1 hour.
Preheat the oven to 400 degrees F.
Remove the pie dough from the refrigerator and let stand at room temperature for 15 minutes.
Remove the plastic wrap and roll the pie dough out into a circle on a floured surface.
Place the dough in a pie plate and bake at 400 degrees F until lightly golden brown. Let cool then use as needed. Makes enough dough for one 8-inch pie crust.
Recipe can be doubled for a two-crust pie.
recipe tips
Handle the dough as little as possible to prevent toughness.
Chill the dough before rolling to make it easier to handle.
Use a pie dish that conducts heat well for an evenly baked crust.
Prick the bottom of the crust with a fork if not using pie weights.
Cool the baked pie shell before filling to prevent a soggy crust.
common recipe questions
Can I use a different type of fat instead of butter and shortening?
Yes, you can use all butter or a combination of butter and lard.
Is it necessary to use a food processor?
A food processor makes it easy to combine the ingredients, but you can also do it by hand using a pastry cutter or two knives.
Can I make this dough ahead of time?
Yes, you can prepare the dough ahead and store it in the refrigerator for up to 3 days or freeze it for longer storage.
How do I know when to stop adding water?
Add water until the dough just comes together and is not too sticky or dry.
Can I use this pie shell for both sweet and savory pies?
Yes, this pie shell is versatile and can be used for both sweet and savory fillings.
How should I store leftover baked pie shells?
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. The baked pie shells can also be frozen for up to 4 months.
Can I blind bake this pie shell?
Yes, for recipes that require a pre-baked crust, you can blind bake it by lining with parchment and filling with pie weights or dried beans.
Can I make a lattice top with this dough?
Yes, this dough can be rolled out and cut into strips for a lattice top.
Can I add flavors to the dough?
Yes, you can add sugar for sweet pies or herbs and spices for savory pies. Add up to 1 tsp of sugar or herbs. Note that adding sugar to the pie dough will make it softer which may not be the desired affect.
nutrition data
154 calories, 11 grams fat, 12 grams carbohydrates, 2 grams protein per 1/8th crust.
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reviews & comments
Sounds like the Julia Child recipe Iâve been using for 40 years!😃. It makes a wonderful sweet (add 2 Tbs sugar) or savory crust. A handy tip from Americaâs Test Kitchen: using a gravy separator with ice cubes insures the water will truly be âicyâ.
November 4, 2011
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!
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.
July 7, 2008
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!
January 4, 2008
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!!