Sunday, October 31, 2010

Martha Stewart Pie Crust

This is my goto pie crust recipe

Martha Stewart/Everyday Foods Pie Crust

Food Processor or Kitchen Aid Mixer version

Makes enough for 2 single-crust pies or 1 double-crust fold-over pie.

1. In a food processor or Kitchen Aid Mixer, pulse 2 1/2 cups all-purpose flour with 1 teaspoon each salt and sugar. Add 1 cup (2 sticks) chilled unsalted butter, cut into small pieces.

2. Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining.

3. Add 1/4 cup ice water; pulse until dough is crumbly but holds together when squeezed. (If needed, add up to 4 tablespoons more ice water, 1 tablespoon at a time.) Do not overmix.

4. Turn out onto a work surface; knead once or twice, until dough comes together. Chill.

It can also be made without a food processor . . .

1. To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.

2. Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.

3. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.

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