Pie Crust (Martha Stewart)

By pmfox

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon each salt and sugar
• 1 cup (2 sticks) chilled unsalted butter, cut into small pieces.
• 1/4 cup ice water

Details

Servings 2
Adapted from marthastewart.com

Preparation

Step 1

A pie made from scratch is always a treat, and it only requires a little extra effort. Our tips will help you achieve a flaky crust and make a great dessert for the holiday table.

Making the Dough

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

1 In a food processor, 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.

For easy rolling, always start with well-chilled dough and a lightly floured work surface. Chilled dough will not soften as quickly as warmer dough; flour absorbs any moisture from the dough and prevents it from sticking.

Single Crust:

Divide dough in half, and flatten into disks. Wrap separately in plastic; refrigerate one disk at least one hour or up to three days. Freeze unused disk.

Fold-Over Crust:

Flatten the dough into a single disk. Wrap in plastic, and refrigerate at least one hour or up to three days.

To Freeze Dough:

Put tightly wrapped disks in a resealable plastic bag. Label with the date, and freeze for up to three months. Defrost the dough overnight in the refrigerator before using.

Pressing: Place one dough disk on a floured piece of parchment paper. Using knuckles, press edges of dough to help prevent cracking.

Rolling: Roll dough to a 14-inch round. Using parchment, lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate.

Fitting: To avoid tearing or stretching the dough, lift around the edge, and let the dough drape inward. Use kitchen shears to trim the edge of the dough to a 1-inch overhang.

Crimping: Fold excess dough under so it’s flush with (and on top of) pie-plate rim, and pinch to form a flat edge. Crimp edge of dough, if desired: Using your thumb and forefinger, press the dough gently against a knuckle from your other hand, and continue at regular intervals.

1 Preheat oven to 350°. Prick bottom of pie dough all over with a fork (to prevent it from puffing up or shrinking). Refrigerate until chilled, at least 10 minutes.

2 Carefully line dough with parchment paper or foil; fill to the top with pie weights or dried beans. Bake until crust is firm, about 15 minutes.

3 Remove parchment and weights; continue baking until crust is golden brown and bottom is flaky to the touch, 15 to 20 minutes. Cool completely before filling.