Use one half of this recipe for the coconut cream pie, and freeze the other one for another single-crust pie.

Martha Stewart Living, April 1999


Recipe Summary

Makes two 9-inch crust


Ingredient Checklist


Instructions Checklist
  • Combine the flour, salt, and sugar in the bowl of a food processor. Pulse to combine. Add all of the butter, and pulse just until mixture resembles coarse meal; some pieces of butter should still be visible. Pulse in 1/4 cup ice water; the mixture should hold its shape when pinched together and will not form a ball in the processor. If necessary, add up to 1/4 cup more ice water.

  • Divide the dough in half. Turn out each half onto a large piece of plastic wrap. Pat the dough into flat disks, and wrap tightly. Chill at least 1 hour or overnight. The piecrust may be stored in the refrigerator up to 2 days or frozen up to 3 weeks.