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Tart Shell Dough

Use this to make our Layered Pecan Pie.

  • Yield: Makes enough for one 9-inch pie

Source: Martha Stewart Living, December 2004


  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
  • 1/4 cup ice water


  1. Process flour, salt, sugar, and butter in a food processor just until mixture resembles coarse meal, about 10 seconds.

  2. With machine running, add ice water. Process just until dough starts to come together (no more than 15 seconds). Turn out dough onto plastic wrap; press into a flat circle, and wrap. Refrigerate at least 30 minutes or up to 2 days.


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