Favorite Recipe

My favorite recipe isn’t just a one trick pony – it’s an infinity trickery pony wizard recipe. Martha Stewart’s basic pie crust recipe is the end all of amazing pie crust recipes. I can tell you I have made dozens of pies with this (big/small/open/closed) and have always had everyone say it was the best crust ever. Plus if you work the dough a little more it’ll make it flakier. mmmmmm flakey pie crust……..

Here are some terrible photos of mini-pies I made with this recipe. I don’t know where all my other glorious pie photos have gone. Bummer. Photo fail.



Martha’s Favorite Pie Crust
1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
2 tablespoons ice water, plus 2 more, if needed

Step 1
In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.

Step 2
Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.

Step 3
Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.

Step 4
Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.

Step 5
Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.

I’ll just say that I love Martha. She is the god I worship most often. This crust is perfect for just about any pie/tart whether sweet or savory. The food processor does awesome, but if you don’t have one, a pie crust ‘masher’ will do the job.

Just look at this wizard. She’s amazing.


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