Basic Pie Dough (Martha Stewart)

(One day I will attempt this.)

2.5 cups all-purpose flour (spooned & leveled), plus more for rolling

1 tsp salt

1 tsp sugar

1 cup (2 sticks) cold unsalted butter, cut into pieces

1/4 to 1/2 cup ice water

1. In a food processor, combine dry ingredients and pulse briefly.  Add butter; pulse until mixture resembles course meal, with a few pea-sized pieces of butter remaining.  Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup water, 1 Tbs at a time).  Do not overmix.

2.  Divide dough in half, and turn out onto two large pieces of plastic wrap.  Fold plastic over each portion of dough; press to shape into two 3/4″ thick disks. Refrigerate until firm, at least an hour and up to 3 days.  (Dough can also be frozen up to 3 months.  Just thaw before using.)

3. On a floured piece of parchment paper, roll one disk of dough to a 14″ round.  Wrap dough around a rolling pin; unroll over a 9″ pie plate.  Gently fit into bottom & sides of plate (do not stretch dough).  Using kitchen shears, trim dough to a 1″ overhang all around; refrigerate until ready to use.  Reserve and refrigerate remaining disk of dough for top crust.


1 Comment

Filed under Basic Cooking, Comfort Food, Pie

One response to “Basic Pie Dough (Martha Stewart)

  1. Pingback: Coconut Custard Pie | And sometimes I cook.

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