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Pie Dough

Use this recipe to make our Pennsylvania Dutch Shoofly Pie and Shaker Lemon Tarts.

  • Yield: Makes enough for seven 4 1/2-inch tarts or one single-crust 9-inch pie

Source: Martha Stewart Living, November 2005


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


  1. Pulse flour, salt, and sugar in a food processor. Add butter; pulse until mixture resembles coarse meal. With machine running, add ice water in a slow, steady stream just until dough holds together, no longer than 20 seconds. Wrap in plastic; refrigerate 1 hour or overnight.

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