A pie crust for your Thanksgiving Day feast.

Martha Stewart Living, November 1998




Ingredient Checklist


Instructions Checklist
  • In the bowl of a food processor, combine flour, salt and sugar. Add the butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

  • With the machine Running, add 1/4 cup ice water in a slow, steady stream through the feed tubs. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

  • Divide dough into two equal balls. Flatten each ball into a disk; wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.