Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pie Dough 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 February 9, 2021 Print Rate It Share Share Tweet Pin Email Yield: Makes enough for seven 4 1/2-inch tarts or one single-crust 9-inch pie Use this recipe to make our Pennsylvania Dutch Shoofly Pie and Shaker Lemon Tarts. Ingredients 1 ¼ cups all-purpose flour ½ teaspoon salt ½ teaspoon sugar ½ cup cold unsalted butter (1 stick), cut into ½-inch pieces 1/4 to 1/2 cup ice water Directions Pulse flour, salt, and sugar in a food processor. Add butter; pulse until mixture resembles coarse meal. With machine running, add ice water in a slow, steady stream just until dough holds together, no longer than 20 seconds. Wrap in plastic; refrigerate 1 hour or overnight. Rate it Print