Rating: 4.33 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

This pie dough is perfect for Blueberry-Cream Cheese Hand Pies

Everyday Food, May 2012

Gallery

Credit: Johnny Miller
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5.0 stars
09/24/2020
Martha, I love, love, love this crust recipe. Thank you!!! This is by far, the easiest and best pie crust recipe ever. It is flaky, tender and tastes buttery. The important points to remember are to not over-work the dough and chill your butter (I put mine in the freezer). I roll my dough out right on my granite counter top since I don’t have a marble pastry board. Follow Martha’s instructions exactly and you won’t be disappointed.