Finely pulsing the butter helps create smaller air pockets in the crust, giving decorative embellishments more definition.

Martha Stewart Living, November 2018

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Credit: Johnny Miller

Recipe Summary

prep:
10 mins
total:
1 hr 10 mins
Yield:
Makes enough for one 9-inch double-crust pie
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process flour, salt, and sugar in a food processor until combined. Sprinkle butter evenly over top. Pulse until mixture resembles fine meal. Drizzle 5 tablespoons water over mixture. Pulse several times to combine. Add more water, 1 tablespoon at a time, and pulse until mixture holds together when pinched.

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  • Shape dough into two disks, and wrap each in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months (thaw overnight in refrigerator before using).

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