Easter Pie Dough

1 9-inch lattice-topped square pie

This dough recipe from "Martha Stewart's Baking Handbook" is used to make delicious Easter Pie.


  • 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


  1. 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.

  2. 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.

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