Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Easter Pie Dough 4.3 (6) Add your rating & 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 September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 1 9-inch lattice-topped square pie This dough recipe from "Martha Stewart's Baking Handbook" is used to make delicious Easter Pie. Ingredients 4 ½ cups all-purpose flour, plus more for dusting ½ cup finely grated Parmesan cheese (1 ½ ounces) 1 teaspoon coarse salt ¾ teaspoon freshly ground pepper 1 ½ sticks (¾ cup) unsalted butter, cold, cut into pieces ¾ cup vegetable shortening, cold, cut into small pieces 1/2 to 3/4 cup ice water Directions Put flour, cheese, salt, and pepper, in the bowl of a food processor; pulse several times to combine. Add butter and shortening; process until the mixture has the consistency of coarse crumbs, about 10 seconds. With the machine running, pour ice water through the feed tube in a slow, steady stream until the dough just holds together. Turn out the dough onto a lightly floured work surface. Divide dough in half, and form each piece into a flattened square. Wrap each piece of dough in plastic, and chill at least 1 hour or overnight before using. Rate it Print