Flaky Pie Dough for Spiced Pumpkin Pie
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. Use this pie dough to make our Texas Hill Country Pumpkin Pie and 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).