Baking a perfect pie crust can seem intimidating for many home bakers. With so many factors like ingredients, techniques, and bake times involved, it’s easy to end up with a crust that is too doughy, too crispy, or just not quite right. Luckily, Martha Stewart provides clear, easy to follow instructions for how to bake her classic pie dough recipes to crisp, golden brown perfection.
Martha Stewart’s Pie Dough Recipes
Martha Stewart has multiple pie crust recipes that are tried and true. Her main crust recipes include:
- Basic Pie Dough – An all-butter crust that is flaky and tasty.
- Oil Pie Dough – Uses oil instead of some or all of the butter for a more tender crust.
- Cream Cheese Pie Crust – Has a hint of richness from cream cheese.
- Chocolate Pie Crust – Cocoa powder gives it a chocolate flavor.
- Graham Cracker Crust – Made from graham cracker crumbs for a sweet, crisp crust.
The ingredient amounts vary slightly between recipes, but the concepts are the same. Pie dough comes together quickly by cutting the fat into the dry ingredients before adding a bit of liquid to bring it together. Martha’s recipes call for chilling the dough before rolling it out and lining the pie pan. This rest period helps relax the gluten strands and makes the crust easier to work with.
How Long to Bake Martha Stewart’s Pie Crust
The baking time for Martha Stewart pie crust depends on a few factors:
- If the crust is blind baked vs filled – Blind baked crusts take longer.
- Crust thickness – Thinner shells bake faster than thick crusts.
- Pie pan size – Shells bake quicker in smaller pans with less surface area.
- Crust ingredients – The various fats used impact bake time.
Here are general bake times for Martha Stewart pie shells:
Blind Baked Pie Crusts
Blind baking means pre-baking the pie crust empty before filling it. This is done for crusts filled with unbaked fillings like custard or mousse. Blind baking creates a fully cooked, crispy crust.
Blind Baking Times for Martha Stewart Pie Shells:
- Basic Pie Dough – 14 to 18 minutes at 375°F
- Oil Pie Dough – 16 to 20 minutes at 375°F
- Cookie Crumb Crusts – 8 to 12 minutes at 350°F
Bake the crust until the edges and bottom are lightly browned. If the center still looks moist, bake for a minute or two more.
Filled, Single Crust Pies
For pies with fillings that bake like fruit pies, custard pies, or quiche, the crust is partially baked blind for 7-12 minutes before adding the filling and completing the baking.
Baking Times for Filled Martha Stewart Single Crust Pies:
- Fruit Pies – 35 to 45 minutes at 350°F
- Pumpkin Pie – 50 to 60 minutes at 425°F, then 350°F
- Quiche – 30 to 40 minutes at 375°F
Rotate the pie midway during baking for even browning. Bake until the crust is golden and the filling is set.
Double Crust Fruit Pies
For double crust pies, no blind baking is needed. Bake the top and bottom crust together with the fruit filling.
Baking Times for Martha Stewart Double Crust Fruit Pies:
- Apple Pie – 50 to 60 minutes at 375°F
- Berry Pie – 35 to 45 minutes at 400°F
- Cherry Pie – 40 to 50 minutes at 375°F
Vents or steam holes in the top crust promote even baking. Bake until the crust is browned and the fruit is bubbly.
Tips for Perfectly Baked Pie Crust
Martha Stewart offers some extra tips for getting the best results when baking pie crust:
- Use glass or ceramic pie pans. Metal pans conduct heat faster leading to over-browning of the edges.
- Place the pie on a baking sheet to catch any drips.
- Shield the edges with foil or a pie crust shield if browning too quickly.
- Allow the pie to cool fully on a wire rack before slicing for clean slices.
Monitoring the pie closely towards the end of baking and making small adjustments as needed will help achieve the perfect golden brown crust.
Common Baking Problems and Solutions
Even when following Martha Stewart’s recipes, pie crusts can sometimes turn out less than ideal. Here are some common baking issues and how to prevent them:
| Problem | Cause | Solution |
|---|---|---|
| Soggy bottom crust | Underbaking, too moist filling | Bake 5-10 minutes longer, vent top crust, bake on sheet pan |
| Crackly crust | Overworking dough, baked too long | Handle dough gently, watch closely at end of baking time |
| Shrunken crust | Stretching while shaping, gluten over-development | Gently press dough into pan, keep dough cool while handling |
| Uneven browning | Hot spots in oven, metal pie pan | Rotate pie mid-bake, use glass or ceramic dish |
Storing Leftover Baked Pie Crust
Leftover baked pie crust can be saved for use within 2-3 days. To store, allow the crust to cool completely, then wrap tightly in plastic wrap or foil and refrigerate. Reheat leftover pie crust in a 300°F oven for about 10 minutes before serving.
Storing unbaked pie dough is also an option. It keeps well in the refrigerator for 2-3 days or can be frozen for up to 3 months. Thaw frozen dough in the fridge before using.
Conclusion
Martha Stewart offers foolproof recipes for pie dough that bakes up flaky, tender, and delicious when her guidelines are followed. Blind baking empty shells takes 14-20 minutes at 375°F. Filled pies require 30-60 minutes of baking depending on the type of pie and recipe. Baking pie crust to an evenly golden brown color is the key for the best texture and flavor. With proper storage, leftover baked or unbaked pie crust can be enjoyed for several days after preparing. Follow Martha’s tips for rolling, filling, and baking pie dough to turn out perfect pies with gorgeous crusts every time.