Martha Stewart Living, November 2014

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Recipe Summary

prep:
10 mins
total:
1 hr 10 mins
Yield:
Makes enough for one 9-inch double-crust pie
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse crumbs with some pea-size pieces remaining. Drizzle with 1/3 cup ice water and pulse until mixture holds together when pinched. If dough is too crumbly, add more ice water, 1 tablespoon at a time; do not over-process.

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  • Divide dough in half. Transfer to 2 pieces of plastic wrap; knead once or twice. Form into disks and wrap in plastic. Refrigerate at least 1 hour and up to overnight, or freeze up to 3 months; thaw overnight in refrigerator before using.

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