PIE CRUST
Use this Pie Crust recipe to make our Chicken-and-Artichoke-Heart Potpies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 5
Steps:
- Combine the flour, salt, and baking powder in the bowl of a food processor fitted with a steel blade. Add the butter and vegetable shortening, and pulse until the fat is the size of peas. Pulsing the processor, add 3/4 cup iced water; pulse just until the dough starts to form a ball.
- Transfer dough to a floured board; roll into a ball. Cut the ball in half; wrap each piece in plastic. Refrigerate for 30 minutes.
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Clayton Kun America
[email protected]I followed the recipe exactly and the pie crust turned out perfectly. It was the perfect addition to my apple pie.
SR KOBIR
[email protected]This pie crust is the perfect addition to any pie. It's flaky and golden brown, and it holds up perfectly to any filling.
Jenifer Brooner
[email protected]I've made this pie crust recipe several times and it's always a hit. My family and friends love it!
Betty Trujillo
[email protected]This pie crust is a game-changer. It's so easy to make and tastes so much better than store-bought crusts.
Kalpana Budathoki
[email protected]I love this pie crust recipe. It's so versatile and can be used for so many different types of pies.
murwat Tahiri
[email protected]This is the best pie crust recipe I've ever used. It's so easy to make and always turns out perfect.
Tumelo Vincent
[email protected]Wow! This pie crust is amazing! It's so flaky and flavorful. I'm definitely going to be using this recipe again and again.
OHJ TV
[email protected]I was skeptical about making my own pie crust, but this recipe made it so easy. The instructions were clear and the dough came together perfectly.
Matlakala Mogodu
[email protected]This pie crust was a breeze to make. I love that it doesn't require any chilling time, so I can whip up a pie whenever the craving strikes.
MRy Chanda
[email protected]I've tried many pie crust recipes, but this one is by far the best. It's so versatile and can be used for both sweet and savory pies.
Barbara Brown
[email protected]This pie crust recipe is a keeper! It's easy to follow and the results are amazing. The crust is flaky and golden brown, and it held up perfectly to my fruit filling.