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    Pie Dough


    Source of Recipe


    Martha Stewart


    Recipe Introduction


    Makes 1 double-crust or 2 single-crust 9 to 10 inch pies


    List of Ingredients


    • 2 1/2 cups all-purpose flour
    • 1 tsp. salt
    • 1 tsp. sugar
    • 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
    • 1/4 to 1/2 cup of ice water


    Instructions


    1. In the bowl of a food processor, combine flour, salt and sugar. Add butter and process until the mixture resembles coarse meal, 8 to 10 seconds.
    2. With the machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If if is crumbly, add more water, 1 tablespoon at a time.
    3. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.


    Final Comments


    Pressing dough into a disk rather than leaving in a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw quicker.

 

 

 


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