Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Sweet Pastry Dough for Custard Pie Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 21, 2021 Print Rate It Share Share Tweet Pin Email Yield: 1 single-crust 9-inch pie Use this sweet pastry dough recipe to make our Classic Egg Custard Pie with Lots of Nutmeg. Ingredients 2 cups all-purpose flour 2 tablespoons granulated sugar ¾ teaspoon salt 1 ½ sticks (¾ cup) cold unsalted butter, cut into small pieces 1 large egg yolk 3 tablespoons ice water Directions Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal. With machine running, add yolk and ice water, and process until dough just comes together. (It should not take longer than 30 seconds.) Shape into a disk, and wrap in plastic. Refrigerate dough for at least 30 minutes. Cook's Notes Dough can be refrigerated overnight, or frozen for up to 1 month. Rate it Print