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Handmade Pastry

For a fruit pie that is to be filled quite high, divide the dough slightly unevenly, using the larger piece for the top crust. Keep all ingredients cold.

  • Yield: Makes one 9-inch double-crusted pie
Handmade Pastry

Source: Martha Stewart Living Television, November 2000


  • 2 3/4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces, chilled
  • 4 tablespoons vegetable shortening, chilled
  • 6 to 10 tablespoons ice water


  1. Place flour, salt, and sugar in a large bowl; whisk to combine. Add butter and shortening to the flour mixture. Using a pastry cutter or two table knives, cut in the butter and shortening until the mixture resembles coarse meal. Gradually add ice water, mixing with a large fork, using just enough so the dough holds together.

  2. Turn the dough out onto a lightly floured work surface. Divide dough in two. Place each piece on a sheet of plastic wrap. Grasping the ends of the plastic wrap with your hands, press the dough into a flat disc with your fists. Wrap in the plastic, and chill for at least one hour.

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