TEST-KITCHEN PIECRUST
Making piecrust can leave a cook feeling like a magician. Combine flour, water, and butter with just a bit of sugar and salt and -- presto! -- the result is a tender, flaky pastry that elevates just about any filling. The trick, of course, is in the method -- a simple but precise series of steps that, through baking thousands of pies, our test-kitchen staff has trial-and-errored down to a science.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h25m
Yield Makes enough dough for 1 double-crusted or 2 single-crusted 9-to-10-inch pies
Number Of Ingredients 5
Steps:
- Lay out three-quarters of the butter pieces on a parchment-lined baking sheet, and freeze until hard, at least 30 minutes. Refrigerate remaining butter.
- Combine flour, salt, and sugar in a food processor. Add refrigerated butter, and pulse to combine, about 10 times. Add frozen butter, and pulse until mixture resembles coarse meal, with some blueberry-size clumps.
- Add ice water, and immediately pulse until water is just incorporated, about 10 times. Squeeze a small amount of dough to make sure it holds together. Pulse a few more times if needed.
- Lay out 2 pieces of plastic wrap. Empty half the dough onto each piece. Bring edges of wrap together to gather dough. Press into disks.
- Roll out disks, still wrapped in plastic, to 1/2-inch-thick rounds (8 inches in diameter). Refrigerate at least 45 minutes and up to 2 days. Dough can be frozen up to 1 month.
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Ashik FF70
[email protected]I can't wait to try this pie crust recipe. It sounds delicious!
ashsa Niru
[email protected]This pie crust is the perfect combination of flaky and tender. It's simply the best.
ALANA WEST
[email protected]I've made this pie crust several times and it's always a hit with my family and friends.
Safiya Sana
[email protected]This pie crust is a bit pricey to make, but it's worth every penny.
AG GAMER
[email protected]I love that this pie crust recipe includes step-by-step instructions and photos. It's so helpful for beginners.
Fezan G
[email protected]This pie crust is the perfect canvas for any pie filling. It's flaky and buttery, but it doesn't overpower the filling.
Orenuga Sauban
[email protected]I've tried this pie crust with different flours and it always turns out great. It's a very forgiving recipe.
Vstyle Arnold
[email protected]I was a bit skeptical at first, but this pie crust really is as good as everyone says it is.
LNC Diruzzo
[email protected]This pie crust recipe is a game-changer. I'll never use another recipe again.
Rosia Everett
[email protected]My only complaint is that this pie crust is so good, it's hard to resist eating it before it makes it into a pie!
Jakalia Brown
[email protected]I've made this pie crust for both sweet and savory pies and it's always perfect.
Jazzy Winslow
[email protected]This pie crust is a bit more work than some others, but it's worth it. The flavor and texture are unbeatable.
Mgar Kta
[email protected]I'm not a baker, but I was able to make this pie crust with ease. It's so simple and straightforward.
MD Ziaur
[email protected]This pie crust is the perfect complement to any pie filling. It's flaky and buttery, and it holds its shape beautifully.
Abel Moges
[email protected]I've tried many pie crust recipes over the years, but this one is by far the best. It's so easy to work with and always bakes up perfectly.
Md Sabbir Rahaman
[email protected]I love that this recipe uses all-butter. It makes the pie crust so rich and flavorful.
Kimberlee Powell
[email protected]I've been using this recipe for years and it never fails me. My family and friends always rave about my pies.
Kgadi Sharlotte
[email protected]This pie crust recipe is a keeper! It's so easy to make and always turns out flaky and delicious.