Make this piecrust for our Buttermilk Pie.

Martha Stewart Living, June 2003

Gallery

Credit: Christopher Baker

Recipe Summary

Yield:
Makes one 10-inch single piecrust
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse flour and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add the ice water a tablespoon at a time, and process just until dough holds together, no more than 30 seconds.

    Advertisement
  • Turn out dough onto a lightly floured work surface. Flatten dough into a disc; wrap in plastic. Refrigerate at least 1 hour.

  • Spread crumbs on a clean work surface. Roll out dough on top of crumbs, coating both sides, into a 14-inch round about 1/8 inch thick. Gently fit dough into a 10-by-2-inch (1 1/2 quart) pie plate, and crimp edges as desired. Refrigerate shell at least 30 minutes before baking.

Advertisement

Reviews (2)

Rating: Unrated
08/18/2008
Should the sugar be the flour?
Rating: Unrated
08/18/2008
I didn't see flour listed as an ingredient in the body of the recipe. How much flour?