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Piecrust

  • prep: 40 mins
    total time: 3 hours 30 mins
  • yield: Makes 1 crust

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Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter
  • 2 tablespoons ice water

Directions

  1. Step 1

    In a food processor, pulse several times to combine 1 1/4 cups all-purpose flour, spooned and leveled, and 1/2 teaspoon each salt and sugar.

  2. Step 2

    Add 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining.

  3. Step 3

    Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 more tablespoons ice water, 1 tablespoon at a time). Do not overmix.

  4. Step 4

    Turn out onto work surface; knead once or twice, until dough comes together. Flatten dough into a disk, wrap in plastic, and refrigerate at least 1 hour.

  5. Step 5

    Place dough on a floured piece of parchment or waxed paper. Using knuckles, press edges of dough to help prevent cracking when you roll it out.

  6. Step 6

    Roll dough to a 14-inch round. Using parchment, lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit into bottom and along sides of plate, being careful not to stretch or tear dough.

  7. Step 7

    Using kitchen shears or a paring knife, trim dough to a 1-inch overhang; fold under, and seal to form a rim. Crimp rim with fingertips. Prick bottom of pie dough all over with a fork, to prevent it from puffing up or shrinking in the oven. Refrigerate until chilled, about 1 hour.

  8. Step 8

    If prebaking the crust, preheat oven to 350 degrees. Bake until crust is firm and golden, about 20 minutes. Cool completely before filling.

Source
Everyday Food, November 2005

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Reviews (1)

  • 30 Oct, 2008

    After many attempts at making crusts like my mother's , I gave up and used the pre-made ones at the store. Last holiday season, faced with making about 20 pies for a house full of company, I decided to put my faith in Martha's recipe. I figured it couldn't turn out worse than my other attempts. Since I started using this recipe, no more tough, nasty crusts. I have gotten many compliments and enjoy making crusts now. Using the processor keeps me from over kneading the dough. Thanks Martha!