Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pie Dough for Hand Pies 4.3 (3) 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 February 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller This pie dough is perfect for Blueberry-Cream Cheese Hand Pies Ingredients 2 ½ cups all-purpose flour 1 teaspoon sugar ½ teaspoon fine salt 2 sticks cold unsalted butter, cut into pieces ¼ cup ice water Directions In a food processor, pulse flour, sugar, and salt. Add butter, pulsing until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add water, pulsing until dough is crumbly but holds together when squeezed (if necessary add up to 2 tablespoons water). Divide dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 2 days). Rate it Print