Use this recipe to make Nectarine Crumb Pie. A food processor makes perfect pastry in less than forty-five seconds.
- Yield: Makes a single crust for a 9-inch pie
Source: Martha Stewart Living, August 1994
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar, optional
- 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
- 4 tablespoons ice water
Place flour, salt, and sugar in the bowl of a food processor. Add butter and process until mixture resembles coarse meal, about 10 seconds (if you don't have a food processor, use a pastry cutter to cut in butter). With machine running, add ice water, drop by drop, just until dough holds together but is not wet or sticky. (You may not need all the water. Do not overprocess.) Test dough by squeezing a small amount together between your fingers. If it is still crumbly, add a bit more water.
Turn out dough onto a large piece of plastic wrap and flatten into a circle. Wrap and chill for at least an hour.