To ensure a flaky crust, chill the butter and the flour before using. A food processor yields the best results, but you can use a pastry cutter instead; work quickly so that the butter remains cold. This recipe provides the crust for our Spiced Apple, Pear-Cranberry, and Maple Pumpkin pies.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse flour, salt, and sugar in a food processor. Add butter, and pulse until coarse crumbs form, about 10 seconds.

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  • With machine running, add ice water in a slow, steady stream just until dough holds together and is not wet or sticky, no longer than 30 seconds.

  • Divide dough into two portions, and shape each into a disk. Wrap in plastic; refrigerate at least 1 hour or overnight.

Cook's Notes

Dough can be frozen up to 1 month; thaw in refrigerator overnight before using.

Reviews (13)

10 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/03/2013
This is the best crust I've ever had. SO easy to make. I use 1/2 cup ice water & add it through the drip-tube in the top of my food processor. The douch then becomes one unform clump in the processor & is easy to work with. You can freeze this dough, defrost it, and it is still amazingly flaky & delicious. I've used it for Martha's spiced apple pie, quiche, pot pies, and pumpkin hand pies. Everyone has loved this crust.
Rating: Unrated
01/03/2008
This is just the BEST pie crust recipe there is. Other recipes don't tell you to keep adding water as needed- which can cause your crust to be too dry. This is just the perfect recipe for a perfect pie. So easy with the food processor!
Rating: Unrated
11/30/2007
Thank you everybody. I am so grateful for your assistance. Tomorrow we bake!!!
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Rating: Unrated
11/26/2007
Hi Alexa, Here in Canada, as well as in the U.S., our "pounds" of butter can come in sticks, which is one-quarter of the pound. The closest metric equivalent is 125 ml, or 1/2 a cup, or 1/4 of the brick of butter. Good luck!! Sandy
Rating: Unrated
11/25/2007
Alexandral - 1 stick of butter is 4 oz. or 1/4 lb., which is also 113 g. I hope this helps
Rating: Unrated
11/23/2007
Could someone please tell me what a "stick" of butter weighs, and what is the capacity of your tablespoon/teaspoon measurements. I'm endeavouring to make this pie in Australia and we work in metric over here and whilst I can convert from one system to another, sticks has me totally beaten. Thanks for your assistance. Alexa in Oz
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Rating: Unrated
11/21/2007
How do I know if I've overhandled the dough? I used a pastry blender and added about 10 tablespoons of water. It was mixed pretty smoothly, not chunky, but not sticky. Am I okay? Thanks!!!
Rating: Unrated
11/19/2007
2 1/4 sticks is 8 8 2... 1/4 of 8 tbsp is 2... 2 1/2 sticks is 20.
Rating: Unrated
11/19/2007
Erikalynne-You can totally use a pastry blender if you have one, or maybe a whisk. But you have to be careful not to over-handle the dough. Tandy- 2 1/4 sticks of butter is 18 tablespoons (8,8, and 2). 4 is half, not a quarter.
Rating: Unrated
11/19/2007
2 1/4 sticks of butter is, in fact, 18 tablespoons...8 8 2
Rating: Unrated
11/19/2007
If you do not own a food procesdor you can make it the old fashion way, with either a dowgh cutter, tow knives or your hands. I prefer my hands, I can get the butter mixed to the finist crumbs. Hope this helps.
Rating: Unrated
11/19/2007
what if i dont own a food processor? can i stir it by hand or use a hand mixer? help!
Rating: Unrated
11/18/2007
Isn't 2 1/4 sticks of butter 20 tablespoons, 8, 8, and 4?