Use this recipe to make Martha's Rum-Raisin Pie, Plum and Port Crostata, or Gateau Basque.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse flour and salt in a food processor. Add butter, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds.

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  • With machine running, add ice water in a slow, steady stream just until dough holds together without being wet or sticky, no longer than 30 seconds.

  • Divide dough in half, and shape into disks. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using.

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