Martha White's Perfect Pie Crust Recipe

Unlock the secret to the flakiest, most tender pie crust with this foolproof recipe! Using the classic Martha White flour (or your favorite southern blend), this technique emphasizes a two-stage shortening cutting method for optimal texture. The first cut creates tenderness, while the second achieves that coveted flakiness. Less protein in southern flours means less gluten development, resulting in a melt-in-your-mouth crust that's perfect for both single and double-crust pies. Get ready to impress your friends and family with your homemade pie masterpiece!

Prep Time 20 mins

Cook Time 15 mins

Calories 132.2 kcal

Protein 3g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Martha White's Perfect Pie Crust

All Purpose Flour
Salt
Shortening
Water

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How to Make Martha White's Perfect Pie Crust

Whisk together 2 cups Martha White all-purpose flour and 1 teaspoon salt in a large bowl.
Cut in 1/3 cup (6 tablespoons) shortening using a pastry blender or fork until the mixture resembles coarse crumbs.
Cut in the remaining 1/3 cup (6 tablespoons) shortening until the mixture is the size of small peas.
Sprinkle 4 1/2 to 5 tablespoons of ice-cold water over the mixture.
Gently stir with a fork until the dough just begins to come together. If dry spots remain, add 1/2 teaspoon of water at a time until the dough forms a ball.
The dough should be moist but not sticky. If it's too sticky, add a little more flour; if too dry, add a tiny bit more water.
Form the dough into 1 or 2 balls. Flatten each ball to 1/2-inch thickness, rounding and smoothing the edges.
On a lightly floured surface, roll out the dough to an 11-inch circle. (For a double crust, repeat with the second ball).
Carefully roll the dough around your rolling pin.
Gently unroll the dough into a 9-inch pie pan or 9-10 inch tart pan.
Fit the dough into the pan evenly, avoiding stretching.
**For a one-crust pie:** Preheat oven to 475°F (246°C). Prick the bottom and sides of the pastry generously with a fork. Bake for 8-10 minutes, or until lightly golden brown.
**For a two-crust pie:** Follow your chosen pie recipe instructions.
Cool the crust completely on a wire rack before filling (about 15 minutes).