Basic Pie Dough
Make your own pie dough and pass on the store-bought stuff with this foolproof recipe. The milk adds a little more fat and makes rolling out the dough much simpler.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Mad Hungry, September 2010
- Yield Makes 1 double-crusted 9- or 10-inch pie
- 2 cups all-purpose flour
- 1 teaspoon coarse salt
- 1 cup (2 sticks) cold, unsalted butter, cut into pieces
- 1/2 cup cold milk or water
- In a large bowl or in the bowl of a food processor, combine the flour and salt. Add the butter and cut in or pulse until the mixture resembles a coarse meal. (To "cut in" means to mix cold fat such as butter with dry ingredients to form small pieces.) Pour in the milk. Combine just until the dough holds together in a ball.
- Turn the dough onto a piece of plastic wrap and lift the sides toward the middle to press them together. Cut the dough in half. Form each piece into a disk and wrap in plastic. Refrigerate for at least 15 minutes. If the dough has been refrigerated in advance, remove 15 minutes before using.
The dough can be made and refrigerated up to 3 days in advance.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.