Martha Stewart Living, July 2011
- Prep Time 15 minutes
- Total Time 1 hour 15 minutes
Yield Makes 2 disks (enough for 1 double-crust 9-inch pie or 2 single-crust 9-inch pies)
Add to Shopping List
2 1/2 cups all-purpose flour
1 tablespoon sugar
2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, at least 1 hour.
Dough can be refrigerated overnight or frozen for up to 3 months. Let chilled dough stand for 10 minutes and frozen dough thaw before using.