Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Flaky Pie Dough for Spiced Pumpkin Pie 4.2 (18) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 30, 2019 Print Rate It 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. Rate it Print