Saturday, May 3, 2008

Easy As Pie

An easy, flaky, no-fail recipe for pie crust. Great for double-crust chicken pot pies or single-crust gooey pecan pies for the holidays.
Pie Crust Dough by Martha Stewart
    • 2 1/2 cups all-purpose flour
    • 1 tsp. coarse salt
    • 1 tbsp. sugar
    • 1 c. (2 sticks) cold unsalted butter, cut in pieces
    • 1/4 to 1/2 cup ice water

    Place the flour, salt, and sugar in the bowl of a food processor, and pulse for a few seconds to combine. Add the cubed, cold butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. As soon as dough starts to fall from the sides, stop processing. Do not process for more than 20 seconds.

    Turn the dough out onto a clean surface. Divide into two halves and place on a piece of plastic wrap. Flatten, and shape into two discs. Wrap, and refrigerate for at least 1 hour before using or freeze for up to 3 months making sure dough is well wrapped.

    Makes two 9-inch single-crust pies or one 9-inch double-crust pie.


    Hennifer said...

    I swear that pie crust is one of the main reasons I covet a food processor so much! And ironically I'm not much of a pie crust type of girl but whenever I get drawn in by a recipe with a crust I'm so disappointed I don't have one of those beautiful machines :)

    Monica H said...

    I'm not much of a pie crust girl either, mainly because myu family always opted for the tasteless frozen variety. But I do like this tender flaky crust and I like the Pillsbury refrigerated ones. They're great to keep on hand to make pot pies- yum!

    And my food processor is not that great. We got it as a wedding gift, and I like it, but it is not a Cuisinart. It does not grate very well at all, but the blade works fabulously. I use my food processor to make meatloaf, puree veggies, and pie crust. I'd say it's worth it. Mine came from Target.

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