Sweet Pastry Dough for Custard Pie
Use this recipe to make our Classic Egg Custard Pie with Lots of Nutmeg.
- Yield: Makes enough for one single-crust 9-inch pie
Source: Martha Stewart Living, April 2008
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 3/4 teaspoon salt
- 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small pieces
- 1 large egg yolk
- 3 tablespoons ice water
Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal. With machine running, add yolk and ice water, and process until dough just comes together. (It should not take longer than 30 seconds.)
Shape into a disk, and wrap in plastic. Refrigerate dough for at least 30 minutes.