Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for two 9-or 10-inch single crust pies or one 9-or 10-inch double-crust pie
Number Of Ingredients 5
Steps:
- Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Evenly drizzle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary; add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into two disks, wrap in plastic, and refrigerate until firm, at least 1 hour, or up to overnight. Dough can be frozen up to 1 month; thaw overnight in refrigerator before using.
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