Pie Crust – Martha Stewart

Martha Stewart Living

makes enough for one double-crust 9-inch pie.

  • 2 ½ cups all-purpose flour
  • 1 t. salt
  • 1 cup (2 sticks) unsalted butter, cold, cut into small pieces
  • ½ to ½ cup water

1.  Combine the flour, salt, and sugar in food processor.  Add butter;  process until mixture resembles coarse meal, about 8 to 10 seconds.  For hand method, place dry ingredients in large bowl.  Add butter;  blend with pastry cutter until mixture resembles coarse meal.

2.  Add ice water in a slow steady stream through feed tube of food processor with machine running, until the dough holds together for not longer than 30 seconds.  For hand method, mix dough with a wooden spoon, adding water until dough just holds together.

3.  Turn dough onto piece of plastic wrap.  Press into flat circle, or rectangle depending on what shape you intend to roll out pastry to.  Wrap in plastic wrap and refrigerate at least 1 hour.  May be frozen, double wrapped in plastic, for several months.

Martha advises that the best crusts are made from the coolest pastry, made in a chilly kitchen with ice water, chilled flour and cold butter.

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