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
- 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.
- 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.
- 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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