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Flaky Pie Dough

Use this pie dough recipe to make our Butternut Squash and Bacon Quiche or our Chicken and Kale Hand Pies with Cheddar Crust.

Flaky Pie Dough

Source: Everyday Food, November 2010

Ingredients

  • 1 1/4 cups all-purpose flour (spooned and leveled)
  • 1/2 teaspoon coarse salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
  • 1/4 cup ice water

Directions

  1. In a food processor, pulse flour and salt to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons more water, 1 tablespoon at a time). Form dough into a 1-inch-thick rectangle, wrap tightly in plastic, and refrigerate until firm, 1 hour (or up to 3 days).

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