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Flaky Piecrust

Use this recipe to make our Rhubarb Pie and Chocolate-Bourbon-Pecan Pie.

  • Yield: Makes enough for one 9 1/2-inch double-crust pie or two 9- to 10-inch single-crust pies

Source: Martha Stewart Living, March 2006


  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 1/4 teaspoons salt
  • 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
  • 6 tablespoons cold vegetable shortening or lard, cut into pieces
  • 1/2 cup ice water, plus more if needed


  1. Pulse flour, sugar, and salt in a food processor. Add butter and shortening, and process until mixture resembles coarse meal, about 10 seconds. Add water in a slow, steady stream just until dough holds together, no longer than 30 seconds (do not overprocess). Squeeze a small amount of dough; if it doesn't hold together, add more water.

  2. Remove dough from processor, and knead once or twice. Divide in half; shape into disks. Wrap each in plastic; refrigerate until firm, 1 hour or overnight.

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