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Piecrust for Coconut Cream Pie

Use one half of this recipe for the coconut cream pie, and freeze the other one for another single-crust pie.

  • Yield: Makes two 9-inch crust

Source: Martha Stewart Living, April 1999


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces


  1. Combine the flour, salt, and sugar in the bowl of a food processor. Pulse to combine. Add all of the butter, and pulse just until mixture resembles coarse meal; some pieces of butter should still be visible. Pulse in 1/4 cup ice water; the mixture should hold its shape when pinched together and will not form a ball in the processor. If necessary, add up to 1/4 cup more ice water.

  2. Divide the dough in half. Turn out each half onto a large piece of plastic wrap. Pat the dough into flat disks, and wrap tightly. Chill at least 1 hour or overnight. The piecrust may be stored in the refrigerator up to 2 days or frozen up to 3 weeks.


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