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Piecrust for Blueberry Pie

Use this recipe when making our Blueberry Pie or Peach-Raspberry Pie.

  • Yield: Makes two 9-inch crusts

Source: Martha Stewart Living, June 1997

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 pound (2 sticks) cold unsalted butter
  • 5 tablespoons ice water

Directions

  1. Place the flour, salt, and sugar in a food processor, and process for a few seconds to combine. Cut the butter into small pieces, add to flour mixture, and process until mixture resembles coarse meal, about 10 seconds. (To mix the dough by hand, combine flour, salt, and sugar in a large bowl. Using a pastry blender or two knives, cut in butter until mixture resembles coarse meal.)

  2. Add ice water in a slow, steady stream, through feed tube of food processor with machine running, just until the dough holds together. Do not process for more than 30 seconds. (If hand mixing, mix in ice water with a fork until dough comes together.)

  3. Divide the dough in half, and turn each half out onto a piece of plastic wrap. Press each half into a flattened circle, and wrap it in the plastic. Refrigerate piecrust for at least 1 hour before using for pies.

Cook's Notes

This is just the right amount of dough for a 9-inch double-crust pie. You can use the same recipe to make two 4-inch pies or one large open-face pie. Use the scraps to make simple pie tarts. For larger or smaller pies, adjust the cooking time accordingly.

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