This dough can be turned into a simplified lattice crust for our Sweet Cherry Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 15m
Yield Makes 1 double crust
Number Of Ingredients 5
Steps:
- In a food processor, combine flour, salt, and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup water, 1 tablespoon at a time). Do not overmix.
- Divide dough in half, and turn out onto 2 large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into 2 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour (and up to 3 days); dough can also be frozen up to 3 months (thaw before using).
- On a floured piece of parchment paper, roll 1 disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhang all around; refrigerate until ready to use. Reserve and refrigerate remaining disk of dough for top crust.
Nutrition Facts : Calories 276 g, Fat 19 g, Protein 3 g
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love