On "Martha Bakes," Martha shaped the dough into one flat circle instead of two before refrigerating.For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin. This recipe has been adapted from "Martha Stewart's Pies & Tarts."
- Yield Makes two 8- to 10-inch tarts or single-crust pies, one 8- to 10-inch double-crust pie, or twelve 2 1/2- to 3-inch tartlets
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, cold, cut into small pieces
- 1/4 to 1/2 cup ice water
- In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
- With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
- Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
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