Martha Stewarts Foolproof Pie Crust Recipe #59026
It's a good thing! And I'll keep all other comments to myself.
by kcdelong
15 min | 15 min prep
SERVES 8
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter, cut into 1 tbsp. pcs., very cold
- 1/4-1/2 cup cold water
- Put the flour, salt and sugar into a food processor and pulse once or twice.
- Add the butter and process until the mixture looks grainy.
- Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
- Decant the loose dough onto a piece of plastic wrap.
- Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
- Split into two pieces and wrap each and chill for at least 4 hours before using.
- Dough can be made ahead for up to one week.
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