Rating: 3.55 stars
11 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
  • 11 Ratings

Use this recipe to make our Individual Lamb Pies and Pear and Sausage Pie.

Martha Stewart Living, April 2005

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Credit: Dana Gallagher

Recipe Summary test

Yield:
Makes enough for four 5-inch double-crust pies or one 13-by-4-1/2-inch double-crust pie
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse flour, salt, butter, and shortening in a food processor until mixture resembles coarse meal. With processor running, drizzle in 1/4 cup water until dough just comes together. (If dough is still crumbly, add up to 1/4 cup more ice water, 1 tablespoon at a time.) Do not process for more than 20 seconds. Divide dough in half; wrap each in plastic. Refrigerate until cold, about 30 minutes.

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Reviews

11 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0