Flaky Pie Dough
A food processor yields the flakiest crust, but you can also make this recipe with a pastry blender; work quickly to keep the butter cold. Try this pie dough with our Pumpkin Pie recipe or our Chocolate Meringue Pie. To use this recipe for our Pecan Praline Tart, make recipe as directed, substituting 3/4 cup ground pecans for 3/4 cup flour.
- Yield: Makes enough for two 9-inch pies
Photography: Anna Williams
Source: Martha Stewart Living, November 2007
- 3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 1/4 teaspoons salt
- 2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into small pieces
- 1/2 cup plus 1 to 2 tablespoons ice water
Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until dough just holds together (no longer than 30 seconds).
Divide dough in half. Shape each half into a disk, and wrap in plastic. Refrigerate for at least 1 hour (or up to 2 days). Dough can be frozen for up to 1 month; thaw overnight in the refrigerator.