Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Flaky Pie Dough for Spiced Pumpkin Pie 4.2 (18) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 30, 2019 Print Share Share Tweet Pin Email Yield: 2 9-inch pies A food processor yields the flakiest crust, but you can also make this recipe with a pastry blender; work quickly to keep the butter cold. Use this pie dough to make our Texas Hill Country Pumpkin Pie and our Chocolate Meringue Pie. To use this recipe for our Pecan Praline Tart, make recipe as directed, substituting 3/4 cup ground pecans for 3/4 cup flour. Ingredients 3 cups all-purpose flour 1 tablespoon granulated sugar 1 ¼ teaspoons salt 2 ¼ sticks (18 tablespoons) cold unsalted butter, cut into small pieces ½ cup plus 1 to 2 tablespoons ice water Directions Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until dough just holds together (no longer than 30 seconds). Divide dough in half. Shape each half into a disk, and wrap in plastic. Refrigerate for at least 1 hour (or up to 2 days). Cook's Notes Dough can be frozen for up to 1 month; thaw overnight in the refrigerator. Print