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Try this Martha Stewarts Piecrust recipe, or contribute your own. "Butter" and "Stewart" are two of the tags cooks chose for Martha Stewarts Piecrust.
"Best pie crust I have ever made! Every recipe I try it will either not form a dough ball or it will be too stick and wont roll out. But this works everytime!"- JakeJustin
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Place the flour, salt, and sugar in a food processor, and process for a few seconds to combine. Cut the butter into small pieces, add to flour mixture, and process until mixture resembles coarse meal, about 10 seconds. (To mix the dough by hand, combine flour, salt, and sugar in a large bowl. Using a pastry blender or two knives, cut in butter until mixture resembles coarse meal.) Add ice water in a slow, steady stream through feed tube of food processor with maching running, just until the dough holds together. Do not process for more than 30 seconds. (If hand mixing, mix in ice water with a fork until dough comes together.) Divide the dough in half, and turn each half out onto a piece of plastic wrap. Press each half into a flattened circle, and wrap it in the plastic. Refrigerate piecrust for at least 1 hour before using for pies. This is just the right amount of dough for a 9-inch double-crust pie. You can use the same recipe to make two 4-inch pies or one large open-face pie. Use the scraps to make simple pie tarts. Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 1154 Calories (kcal); 3g Total Fat; (2% calories from fat); 32g Protein; 243g Carbohydrate; 0mg Cholesterol; 2140mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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JakeJustin 3 years agoBest pie crust I have ever made! Every recipe I try it will either not form a dough ball or it will be too stick and wont roll out. But this works everytime!