Recipe courtesy of Martha Stewart
Yield:
1 (9-inch) double or 2 single crust pies.
Level:
Intermediate

Ingredients

Directions

Combine the flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 8 to 10 seconds. For hand method, place dry ingredients in large bowl. Add butter; blend with pastry cutter until mixture resembles coarse meal.

Add ice water in a slow steady stream through feed tube of food processor with machine running, until the dough holds together for no longer than 30 seconds. For hand method, mix dough with a wooden spoon, adding water until dough just holds together.

Turn dough onto piece of plastic wrap. Press into a disk, and. wrap in plastic wrap. Refrigerate at least 1 hour. May be frozen, double wrapped in plastic, for several months.

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