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Pie Dough

Use this pie dough to make our Caramelized Apple Tart.

  • Prep:
  • Total Time:
  • Servings: 10
  • Yield: Makes enough for seven 4 1/2-inch tarts or one single-crust 9-inch pie
Pie Dough

Source: Martha Stewart Living, March 2009


  • 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.

Reviews (1)

  • scrapsaffiertje 3 Aug, 2010

    thnx for this easy and nice recipe!

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