Use this pie dough to make our Caramelized Apple Tart.
- Total Time:
- Servings: 10
- Yield: Makes enough for seven 4 1/2-inch tarts or one single-crust 9-inch pie
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
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.