Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pie Dough 3.8 (8) 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 February 9, 2021 Print Share Share Tweet Pin Email Yield: Makes enough for one double-crust or two single-crust 9 1/2-inch pies This pie dough recipe is classic and delicious—and, it'll serve as the base for any one of our delicious pie fillings. Blue Hill at Stone Barns conducted a search for the perfect pie recipes, drawing budding bakers and seasoned pros to submit their recipes for some of the most delicious pies. Runner-up Tom Ribando shares his award-winning recipe for chocolate pecan pie dough. Ingredients 2 ½ cups all-purpose flour ¾ teaspoon salt ½ cup (1 stick) plus 3 tablespoons unsalted butter, cut into small pieces and chilled 2 ½ tablespoons vegetable shortening or 2 tablespoons lard, cut into small pieces and chilled 5 tablespoons ice water 2 tablespoons granulated sugar Directions Combine flour, sugar, and salt in a large bowl. Cut in butter and lard using a pastry blender until mixture is crumbly. Add 2 tablespoons water and continue mixing. Add remaining 3 tablespoons water, one at time, mixing well after each addition, until dough just comes together. Turn dough out onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened discs. Wrap in plastic, and refrigerate for at least 30 minutes and up to 2 days before using. Cook's Notes Wrap in plastic, and refrigerate for at least 30 minutes and up to 2 days before using. Print